Ingredients
List
- 10/15 long red chillies, - remove stalk, chop in half
- 1 Large Brown Onion, peeled and halved
- 2 Large cloves garlic, peeled
- 300/350 grams raw sugar
- Juice of 1 lime
- 2 tbsp fish sauce, be generous
- 50 grams white wine vinegar
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place all ingredients into TM bowl - process for 6 secs on speed 6. Cook for 40min on Temp 100, speed 2 WITHOUT MC on top, for safety use TM basket on top during cooking.
Pour straight into prepared small glass jars.
Allow to cool then refrigerate.
Tip
Depending on amount and type of Chillies you may need to extend cooking time to ensure it has thickened enough so that when it cools and thickens a little more it has a jam consistency.
Chilli Jam will thicken on cooling.
Less cooking time will give you Chilli Sauce result.
If using TM5 or 6 you may need additional cooking time.
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
I've made this heaps over the last few years, it's divine! Thank you for the recipe & inspiration!!
Has lasted 12mths in the pantry & would last for ages in the fridge once opened.
I reuse jars & ones that have the freshness 'seal' in the lid.
I heat my jars/lids in 100deg oven for 30mins. Then add jam to them while it's still pretty hot & seal the lid. As the jam cools, the lids pop (suck) back in & seal.
This is my version:
15 chillies
1 Brown onion
2 garlic cloves
1 pink lady apple cored only,
1 generous tbs fish sauce
1 generous tbs of Roll'd Nuon Mom Sauce (available in Asian isle at Coles & Woollies)
2 tbs lime juice
300gm sugar
50gm white wine vinegar
Sp 6 for 6secs
Cook on sp2, reverse, 100deg for 40mins. Turns out perfect every.single.time! Thickens as it cools... 👌🙌🏻😍
This is my go to Chilli Jam recipe and is now in my Cookidoo® Created Recipes!
John Clark
Independent Consultant (WA)
Is there a way to cut down rhe carbs in the sugar a little . Maybe swap one for one with xylitol or some other suggestion . Thanks
love this recipe heaps but want to find ways to reduce s sugar . 😊
Awesome recipe and the taste is perfect, thank you for sharing. This will be our go to recipe for excess chillies!
MandyBee: so glad you're enjoying the recipe, thanks for letting us know how it went 😜
FABULOUS RECIPE!
I doubled everything except the sugar! I added 50g powdered pectin along with all the other ingredients. Cooked it for 50 mins - TM6. Worked out magnificently! Made 8 x 120ml bottles!
Just uploading to cookidoo 3.0 how exciting.
geehaf:so glad you enjoyed it Nia thanks for the feedback xx
Finally made this delicious jam! Did one with bird-eye chillis and another portion with jalapeno chillis and a splash of tequila. They are both red hot, just as we like. Lovely taste and texture. Thanks so much for posting this fabulous recipe.
Amandaree: so glad you love it too. We have it on just about everything too!!