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🍎 Hello everyone! Today's vlog was quite eventful. First, I went shopping for apple jam, but couldn't find any. So, I decided to make my own homemade apple jam in a Thermomix. In this video, I also answer your questions in the comments, talk about registering on the Atomy website, and ask if you'd be interested in learning more about our products in a separate WhatsApp group. I'll also share how I care for my coleus plants and thank everyone who took the survey about lamp covers installed in our acoustic panels. Thank you for helping me make decisions and supporting me! 💬 Tell me in the comments: 🍎 Where do you buy your apple jam or do you also make it yourself? 💚 Would you be interested in joining the WhatsApp group where I'll be talking about Atomy products and sharing useful information? Thanks for watching! If you liked the video, give it a like 👍, subscribe to the channel, and click the 🔔 button so you don't miss new vlogs.  Enjoy watching 😉 Thermomix Jam Recipe 1 kg peeled Jonagold or Boskoop apples 250–300 g sugar (up to 350 g if you like it sweeter) 20 g lemon juice (it adds a touch of tartness and helps with the pectin a bit) A pinch of cinnamon, optional For the Thermomix 1. Chop the apples and chop for 10 sec at speed 5. 2. Add the sugar and lemon juice. 3. Cook for 40 min at 100°C at speed 2, without the measuring cup, with the basket on top. 4. Chop for 20 sec at speed 8–10. 5. Cook on Varoma/speed 2 for another 25-35 minutes (without measuring cup, with the basket on top). Jonagold usually requires a slightly longer reduction time than Boskoop. To check for doneness: drop a small amount of jam onto a cold plate. If after a minute the drop remains almost in place and doesn't flow back down when you run a spoon through it, the jam is ready. It will thicken even more after cooling completely. If after cooling you feel the jam isn't thick enough, simply return it to the Thermomix and cook for a little longer. I would recommend: Varoma speed 2 10-20 minutes without measuring cup, place the basket on top to allow steam to escape. After this, check the consistency again on a cold plate. Keep in mind that even after re-cooking, the hot jam will seem thinner than it will be after it has completely cooled. Since I used Jonagold apples instead of Boskoop apples, it took a little longer to simmer—those apples have less pectin.    •   Доделали проект ,который ждал целый год!...      • Закупка из магазина Marktkauf/помощники оч...      • Моя закупка/чистота и порядок/впервые тако...      • Подшила шторы/ терраса готова😅 /а есть ли ...      • Повелась на рекламу🙈нужный помощник на кух...      • ТЕМУ распаковка /Сегодня друзья у нас случ...      • Вы спрашивали, я отвечаю/ xот-дог в аэрогр...