This Thermomix Strawberry Rhubarb Jam is bursting with fruity goodness and flavour. Made with only five ingredients, there’s no manual stirring required thanks to the Thermomix!
I love the ease and simplicity of this recipe. When making jam in the Thermomix you can rest assured it won’t bubble over or burn the saucepan.
Fresh or frozen strawberries can be used for this recipe. If using frozen strawberries, just let them thaw a little before cooking. I’ve used honey for sweetness instead of the usual overload of sugar but you could also use maple syrup. The chia seeds help thicken the jam without pectin and it continues to thicken up when stored in the fridge.
It’s delicious to have with scones, spread over pancakes or simply enjoyed on toast. It also makes a lovely gift. As it doesn’t contain all the preservatives of supermarket jams it has a shorter shelf life so is best stored in the fridge and consumed within a week.
- 400 g fresh or frozen strawberries
- 2 stalks rhubarb, leaves removed and roughly chopped
- 100 g honey
- 20 g chia seeds
- 1 lemon, zest only
- Chop the ends off the strawberries and place everything into the Thermomix bowl and cook for 30 mins/100/speed 1, scraping down the bowl and stirring once halfway. Use the simmering basket on top instead of the measuring cup.
- Poor the jam into a jar and cool before storing in the fridge. It will continue to thicken whilst it cools.
Store the jam in an airtight jar or container in the fridge for up to a week.