How to make rhubarb jam with a Thermomix?

Rhubarb, a delicious seasonal fruit, lends itself perfectly to homemade jam. Thanks to the Thermomix, it’s never been easier to make delicious, flavorful rhubarb jam. Let’s take a look at the steps involved in making this delicious jam for your breakfasts and gourmet breaks.

Summary:
To make delicious rhubarb jam with a Thermomix, gather 1kg rhubarb, 700g caster sugar, a vanilla pod or vanilla extract, and the juice of one lemon. Start by washing, peeling and cutting the rhubarb into pieces, then place in the Thermomix bowl with the sugar, vanilla and lemon. Leave to macerate, remove the vanilla, blend on speed 5 for 10 seconds, then bake at 100°C for 30 minutes. To check consistency, perform the plate test. Pour the hot jam into sterilized jars, seal and invert to create an air space. Leave to cool before storing in a cool, dry place. Enjoy homemade rhubarb jam for breakfast or dessert.

🍓 Rhubarb jam recipe with a Thermomix 🥄

• 🌱 Ingredients:
  • Rhubarb, cut into sections
  • Sugar
  • Lemon juice

• Rhubarb, cut into sections
• Sugar
• Lemon juice
• 👩‍🍳 Steps :
  1. Place the rhubarb, sugar and lemon juice in the Thermomix.
  2. Program cooking at the temperature and time indicated.
  3. Pour hot jam into sterilized jars.
  4. Cool and store in the refrigerator.

• Place the rhubarb, sugar and lemon juice in the Thermomix.
• Program cooking at the temperature and time indicated.
• Pour hot jam into sterilized jars.
• Cool and store in the refrigerator.

• Rhubarb, cut into sections
• Sugar
• Lemon juice

1. Place the rhubarb, sugar and lemon juice in the Thermomix.
2. Program cooking at the temperature and time indicated.
3. Pour hot jam into sterilized jars.
4. Cool and store in the refrigerator.

Ingredients required

To prepare a delicious rhubarb jam with your Thermomix, here are the ingredients you need:

• 1 kg rhubarb
• 700 g powdered sugar
• 1 vanilla pod or 1 teaspoon vanilla extract
• Juice of one lemon

Start by washing and peeling the rhubarb. Cut into 2-3 cm pieces and place in the Thermomix bowl.

Add the sugar, split vanilla pod and lemon juice.

Leave to macerate for at least an hour, or even overnight, to allow the rhubarb to release its juice.

After maceration, remove the vanilla pod if used.

Start the Thermomix on speed 5 for 10 seconds to homogenize the mixture.

Then bake the mixture for 30 minutes at 100°C, at simmering speed (spoon), without the measuring cup to allow evaporation.

To check the consistency of the jam, perform the plate test: place a small amount of jam on a cold plate. If the jam sets, it’s ready.

Pour the hot jam into sterilized jars, seal immediately and turn upside down to create an air vacuum.

Allow to cool completely before storing in a cool, dry place.

Rhubarb

To make delicious rhubarb jam with your Thermomix, follow these simple, precise steps.

Ingredients required:

• 1 kg rhubarb
• 800 g sugar
• Juice of one lemon

Start by preparing the rhubarb. Peel the stalks and cut them into small pieces of about 2 to 3 cm.

Place the rhubarb pieces in the Thermomix bowl. Add the sugar and lemon juice. Blend for 15 seconds on speed 4, using the blend function.

Leave to macerate for at least 1 hour. This allows the rhubarb to release its juice and soak up the sugar.

After the hour’s maceration, program the Thermomix at 100°C for 30 minutes and set the speed to 2. Leave to cook without the measuring cup, to allow excess liquid to evaporate.

Check the consistency of the jam. If it is too runny, cook for a further 5 to 10 minutes.

Once the jam is ready, pour it immediately into sterilized jars. Close the jars and turn them upside down for a few minutes to ensure good conservation.

Sugar

To make rhubarb jam with your Thermomix, you need just a few simple ingredients. Gather everything you need before you start.

Ingredients required:

• 500 g fresh rhubarb
• 400 g sugar
• 1 lemon for its juice
• 1 sachet pectin (optional, depending on desired texture)

Sugar :

Sugar plays an essential role in the preparation of jam. Use granulated sugar or special jam sugar for best results. The sugar ratio is generally 80% of the weight of the fruit, but you can adjust according to your preferences.

For a more balanced flavor, add lemon juice during cooking. This will reduce the sugar content without altering preservation.

Preparation:

1. Wash and peel the rhubarb, then cut into small pieces.
2. Place the rhubarb in the Thermomix bowl with the sugar and lemon juice.
3. Leave to macerate for about 1 hour to allow the sugar to soak into the fruit.
4. Program for 20 minutes at 100°C, speed 1. Add pectin if necessary.
5. At the end of cooking, blend for 5 seconds at speed 5 if you want a smoother texture.

Immediately transfer the hot jam to sterilized jars and seal tightly. Turn the jars over until they have cooled completely, to ensure a long shelf life.

Lemon juice

To prepare a delicious rhubarb jam with a Thermomix, here are the ingredients you’ll need: 1 kg rhubarb, 500 g caster sugar, 1 sachet vanilla sugar, and the juice of one lemon.

Start by washing and peeling the rhubarb, then cut into small pieces. Place the rhubarb in the Thermomix bowl, and add the caster sugar and vanilla sugar. Leave to macerate for at least an hour, until the rhubarb has rendered its juice.

Meanwhile, prepare the lemon juice. Squeeze a lemon to extract the juice and set aside. The lemon juice will help preserve the color and texture of the jam, while adding a touch of acidity.

Once the rhubarb has been soaked in the sugar, add the lemon juice to the Thermomix bowl. Program the machine at 100°C, speed 2, for 30 minutes. If you prefer a smoother texture, you can blend at speed 5 for 20 seconds before starting to cook.

After cooking, pour the hot jam immediately into sterilized jars. Close them tightly and turn them upside down until completely cooled. This will help preserve the jam longer.

The result is a tasty, homemade rhubarb jam that’s perfect for breakfast, or as a topping for gourmet desserts such as tarts and crumbles.

Preparation steps

To make delicious rhubarb jam with a Thermomix, all you need are a few simple ingredients and some time to cook. You’ll end up with a homemade jam that’s perfect for sandwiches or desserts.

Start by gathering the following ingredients:

• 1 kg rhubarb
• 600 g jam sugar
• 1 vanilla pod (optional)
• 1 lemon (juice)

For preparation :

1. After washing and peeling, cut the rhubarb into 2 cm sections.
2. Place the rhubarb pieces in the Thermomix bowl. Add the jam sugar.
3. If you’re using a vanilla pod, split it in half, scrape out the seeds and add them to the mixture.
4. Pour the lemon juice into the Thermomix bowl.
5. Blend on speed 3 for 10 seconds, to thoroughly combine the ingredients.
6. Program the oven to bake at 100°C, speed 2, for 40 minutes.

After cooking, check the consistency of your jam. To do this, place a small amount on a cold plate. If it sets quickly, it’s ready. If not, cook for a few minutes longer.

Finally, pour the hot jam into sterilized jars, screw on the lids and turn them upside down to create a vacuum. Leave to cool before storing in a dark place.

Your Thermomix rhubarb jam is now ready to enjoy.

Preparing the rhubarb

To make delicious rhubarb jam with your Thermomix, start by preparing the rhubarb stalks correctly. Wash them thoroughly, then remove the leaves and stem ends, which are poisonous. Cut the stalks into 1-2 cm pieces.

Place rhubarb pieces in Thermomix bowl with sugar. For 500 g rhubarb, add 350 g sugar. Leave to macerate for at least 1 hour to release the rhubarb juice. This will also allow the sugar to partially dissolve.

Blend on speed 3 for 10 seconds to obtain a smooth texture. Add the juice of half a lemon for acidity and flavor contrast. Then program your Thermomix to cook the jam at 100°C for 20 minutes on speed 1, without the measuring cup, but place the cooking basket on the lid to avoid splashing.

At the end of cooking, check the consistency of your jam. If it seems too runny, extend the cooking time by a few minutes. To check if the jam is ready, pour a small quantity onto a cold plate: if it sets quickly, it’s ready to be put into jars.

Transfer the hot jam to sterilized jars. Close them immediately and turn them upside down for better storage. Once cooled, store in a cool, dark place. Your rhubarb jam is now ready to enjoy!

Cooking with the Thermomix

To make delicious rhubarb jam with your Thermomix, start by harvesting fresh rhubarb stalks. You’ll need 1 kg rhubarb, 800 g sugar and the juice of one lemon.

Start by washing and peeling the rhubarb. Cut the stalks into small 2 cm pieces. Place them in the Thermomix bowl, and add the sugar and lemon juice.

Leave to macerate for an hour. This allows the rhubarb to release its juices, making it easier to cook later.

Once the rhubarb pieces have macerated, blend them with the Thermomix on speed 4 for 20 seconds. This step ensures even sugar distribution.

To cook the jam, program the Thermomix for 35 minutes at 100°C, speed 2. During cooking, place the steam basket without the measuring cup to avoid splashing.

Once cooked, increase the temperature to Varoma to thicken the jam if necessary, and cook for a further 5 minutes, watching carefully.

Check the consistency of the jam by placing a drop on a cold plate. If it sets, your jam is ready. If not, continue cooking in 2-minute increments.

Immediately pour the hot jam into sterilized jars, seal and invert to create a vacuum. Wait for them to cool before turning them upside down and storing them.

Potting

To make delicious rhubarb jam with a Thermomix, start by gathering the following ingredients:

• 1 kg rhubarb
• 800 g sugar
• 1 sachet pectin (optional)
• Juice of one lemon

Cut the rhubarb into 1-2 cm lengths. Place the cut rhubarb in the Thermomix bowl. Add the sugar and lemon juice. If you’re using pectin, add the sachet at this point too.

Program the Thermomix for 30 minutes at 100°C, speed 1. Place the cooking basket upside down on the bowl lid to avoid splashing. Stir occasionally with the spatula to mix the mixture thoroughly.

At the end of the cooking time, check the consistency of your jam. If it seems too runny, you can extend the cooking time by a few minutes. Blend quickly at speed 5 for about 5 seconds to obtain a smoother texture, if desired.

For optimal potting, here are a few tips:

1. Sterilize your jars and lids by immersing them in boiling water for around 10 minutes. Let them air-dry on a clean cloth.
2. Fill the jars to the brim with the still-warm jam, taking care not to burn yourself.
3. Close the jars tightly and turn them upside down immediately to create an air vacuum, guaranteeing better preservation.
4. Allow jars to cool completely before storing in a cool, dry place.

Your rhubarb jam is now ready to enjoy! You can enjoy it on toast or use it to add a unique touch to your homemade desserts.

A: To make rhubarb jam with a Thermomix, you’ll need rhubarb, sugar, and possibly lemon juice to give the jam a little acidity.

A: To make rhubarb jam with a Thermomix, simply cut the rhubarb into pieces, place in the Thermomix bowl with the sugar and lemon juice, and cook at the temperature and time indicated in the recipe.

A: Rhubarb jam made with a Thermomix generally keeps for several months, provided it is well sterilized and stored in airtight jars.