Look at this brilliant pool of ruby jewel toned jelly!
My raspberries are the jewels of my garden. I can be worn and tired and completely spent, but sitting among the brambles, plucking the glistening jeweled bobbles off their stamen rejuvenates my soul as this miracle of nature is gorgeous beyond words; their bright and confident scintillating flavour unmatched by any other fruit or berry.
Seedless Raspberry Jam or Jelly is looser than some, but that soft plop on the plate hold appeal and is matched by its give on the palate.
Of course, I eat as a pick! I don’t even put myself in the position of discipline where raspberries are concerned.
Grandma Maude’s Chinois. How lucky am I. I smell the moist heat from her kitchen in Clive as I place my hand on the well worn wooden pestle. I feel the warmth of her palm.
I choose to push the flesh through the holes. Purests would disagree. “The jelly must be clear without any pulp.” Yet, I am not a purest. I am my grandmother’s grand daughter, after all – and we do not waste. Of course, the pulp can be added to other recipes so it is not wasted, but I am happy to have my jam seedless and that was my goal.
A strain in a fine sieve into the Thermomix bowl to weigh the amount of juice.
Match the weight of the sugar to the weight of the juice and the jelly will set. If you try to skimp on the sugar (and believe me, this is already skimping, thus the loose set), your seedless raspberry jam will not set. The beauty and simplicity of this delicate preserve is this ratio. No pectin is needed.
Once the mixture drips from the spoon in one thick mass, you have succeeded.
Above, out of the fridge; below at room temperature.
Mom’s freezer raspberry jam is the family go-to recipe as it is even easier and tastes like berries freshly plucked off of the bush. This is the upscale special occasion luxury version.
Nadja Kerstane, one of our Thermomix Consultants, developed a different way to make seedless raspberry jam or jelly this past year, that I will try next year. She had so many berries from her bushes, she could not keep up, so she plucked them, filled her 3.3 litre TM5 Varoma to the top; then added 300g water to her TM bowl, placed the 1 litre ThermoServer on top of the water, so it floated over the blade, and closed the lid. What happened when she heated the water to 90C at soft speed was the berries gave up their juice and it flowed through the Varoma and into the 1.0 litre Thermo Server. She got 1 litre of juice for every 3 litres of berries. Brilliant, no? Cannot wait to try that next season! Of course, I will then have to find a recipe for the pulp!
Thermomix Seedless Raspberry Jam or Jelly
This Seedless Raspberry Jam or Jelly recipe is made in the Thermomix machine, without Pectin: gorgeous flavour, colour and texture with little effort!
- 500 g raspberry juice (about 750g raspberries, strained)
- 500 g sugar
- and equal weight of sugar to juice
Strain the raspberries through a chinois, using the paddle to push the juice through the fine mesh; the seeds will remain behind
Weigh the juice; place in the TM bowl
Scale the same amount of sugar into the TM bowl, ensuring the equal weights are close to 500g each
Cook 20 minutes at 100 degrees C on speed 2; then increase the temperature
Cook 6-8 more minutes at Varoma on speed 2, until desired thickness is achieved