Super Hot Chilli Jam by Kermitcaine. A Thermomix <sup>®</sup> recipe in the category Sauces, dips & spreads on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

Sauces, dips & spreads

Preparation time

5min

Total time

40min

Portion

2 jar(s)

Level

easy

TM 6
TM 5
TM 31
TM 21

by Kermitcaine

published: 2019/12/01

changed: 2019/12/28

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Ingredients

Chilli Jam

200 grams fresh chilli (Birds-eye), Stems removed. Leave seeds in.
300 grams raw sugar
100 grams rice wine vinegar, White Vinegar should also suffice.
25 grams water
5 clove garlic, Or more...
2 cm fresh ginger
2 heaped tbsp salt

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Recipe's preparation

Super Hot Chilli Jam

1. Place Fresh Chilli, Garlic and Ginger in the

. Put on Lid and insert Measuring Cup.

2. Chop 5 seconds, Speed 6.

3. Scrape down sides of bowl (repeat Step 2 for a more smooth jam).

4. Add Raw Sugar.

5. Add Vinegar.

6. Add Water.

7. Add Salt.

8. Cook 30-40 mins, Temperature 120°C using a Gentle Stir Setting

in Reverse Rotation.

9. Remove the Measuring Cup while cooking in order to allow evaporation.

10. After cooking time completes, test jam for readiness. Typically during cooking much steam and vapour is produced. When the jam is close to completion the vapours will significantly decrease in intensity and the jam will look viscous. Viscosity will look similar to boiling mud or lava and will not produce splashes when bubbling on the boil.

Bottling Process

1. Sterilse the jars and lids in boiling water for 20 minutes.

2. Allow jars to dry, while kept warm in the oven.

3. Pour jam into the warmed, sterilized jars using a funnel.

4. Turn jar upside-down while cooling.

5. Store in the cupboard for up to several years. Contents will darken to rich dark red after 5+ years. Flavour is not substantially affected, just viscosity and colour.

Tip

The jars should be warmed before filling with hot jam mixture to prevent sudden temperature changes cracking the glass.

Thermomix Model

Recipe is created for
TM 6

For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
Recipe is created for
TM 5

If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Recipe is created for
TM 31
Recipe is created for
TM 21

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.

Recipe's categories:

BBQ Everyday Gift Party Picnic Breakfast Dinner Lunch Snack Carnival Cooking Heating Preserving Easy Low budget Natural Quick Appetizer Main course Side dish Starter Asian Australian Dip Sauce Thai Non-dairy Vegetarian Nut free