For the jam I used ½ kg organic strawberries for almost 2 jars of jam.
500g strawberries, halved or in quarters
20 g lemon juice
375 g sugar
1. Place the strawberries, lemon juice and sugar in the mixing cup. Place the Varoma dish without lid instead of the measuring cup on the mixing cup lid and cook 40-45
Depending on the fruit, the jam may bubble against the Varoma. In that case, lower the temperature to 100°C or even 90°C and extend the cooking time as necessary.
Check the gelling point:
Put a plate in the freezer (5-10 minutes). Spoon 1 tsp jam onto the cold plate. Push your finger against the cold jam. When the jam ripples, it is ready. If not, let the jam boil for
another 2 minutes and check again.
2. Pour into warm, sterilized jam jars with screw-on lid and close immediately. Turn the jam jars upside down for 10 minutes, turn them over again and let them cool down. Serve or store
in a cool, dry place.