Thermomixing: Naturally Sweetened Jam


Like most kiddies, my children love jam.  I mean, why wouldn’t they?  It is sticky and beautifully sweet and there in lies the problem.  Jam is a no-no when you are trying to cut down on sugar and eliminate refined sugar.

Since the addition of the Thermomix into the household, I have wanted to have a go a making my own healthy jam.  So when I picked up two huge punnets of strawberries, the mission to find the right recipe was underway.

One of my favourite blogs for healthy Thermomix recipes is Quirky Cooking.  Not surprisingly, Jo had the perfect recipe for a naturally sweetened jam recipe.  To my great joy, it was super easy (isn’t everything with a Thermomix anyway?) and within seconds I was in the kitchen making jam.

Naturally Sweetened Jam


  • 500 g of your chosen fruit (I used strawberries)
  • 150 g rapadura sugar (or use another sweetener like honey,  stevia etc)
  • 1 level teaspoon agar-agar


  1. Place a saucer, for testing the jam, in the freezer to cool.
  2. Place fruit in the Thermomix and chop for 3-5 seconds on speed 4, depending on how chunky you like your jam
  3. Add sugar and agar-agar and cook for 8 minutes/100 degrees/ reverse/ Speed 2.  If you prefer a smooth jam like we do, don’t put the machine in reverse and give the whole mix a blitz at speed 8 for a few seconds once the cooking is done.
  4.  To test the jam, take 1/2 teaspoon of jam and place it on the chilled saucer.  Once the jam has cooled, push it with your finger.  If the mixture ‘wrinkles’ it is ready.  If your jam requires a little more setting, add a pinch more agar-agar, cook for a further 2 minutes and test again.
  5. Pour the jam into sterilised jars and keep in the refrigerator for up to a month.

Everyone loved this jam. Unlike the store-bought jams, it was not sickly sweet and tasted like strawberries.

Naturally Sweetened Jam

It is possible to omit all sweeteners from this recipe and I am keen to try that when strawberries are at their sweetest.

I definitely recommend giving this recipe a go.


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