Ingredients
- 2 large ripe tomatoes, finely chopped
- 185 g white sugar
- 4 long fresh red chillies, halved, seeded (if desired), thinly sliced
- 60 g white vinegar
- 2 tbsp lime juice
- 1 clove garlic, crushed
- 1 tbsp fish sauce
- pinch salt
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Combine tomato and sugar in a glass or ceramic bowl. Cover with plastic wrap and set aside for 6 hours or overnight.
Transfer into TM bowl. Add chilli, vinegar, lime juice, garlic, salt and fish sauce and place the lid on top, MC removed and simmering basket sitting on top of lid. Heat for 45min/100C/speed 1.
Check consistency. Heat for another 10min/100C/speed soft
"Gentle stir setting" .Pour into desired bowl and allow to cool.
Tip
* To check consistency, place a teaspoon of the jam onto a cooled saucer. If it turns to gel, the jam has set sufficiently.
** This chilli jam goes exceptionally well with squid or lightly dusted fish pieces as a dipping accompaniment!
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Easy to make, tasted great but turned out very runny. I used 8 small chillies without seeds. What am I doing wrong?