Sauces, dips & spreads

4.0 (3)
thumbnail image 1
thumbnail image 1
Preparation time
5min
Total time
1h 35min
Portion
0 portion(s)
Level
easy
  • TM 31
published: 2014/11/18
changed: 2014/11/18
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Ingredients

  • 1000 grams ripe roma tomatoes
  • 500 grams raw sugar
  • 75 grams white vingar
  • 50 grams lemon juice
  • 4 fresh long chillies
  • 1 small fresh small thai chilli, serrano
  • 20 grams fresh ginger
  • 3 cloves glaric
  • 2 tablespoons fish sauce
  • 1 teaspoon coarse cooking salt, kosher salt
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Recipe's preparation

  1. 1. Place all ingredients in bowl and chop in speed 6-7 for 30sec.

    2. Cook on Veroma Speed 1-2 for 60 mins with MC off. Place basket on top of lid to prevent splattering.

    3. Continue to cook on Veroma Speed 1-2 for another 20 mins or until jam is thick. Cool 15 minutes.

    4. Pour into hot sterilised jars; seal immediately. Label and date jars when cold.

Tip

Store in a cool, dark place for up to three months. Refrigerate after opening.

Wear plastic disposable gloves when cutting chillies as they can burn your skin.

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 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.

Recipe's categories:
BBQ Everyday Gift Easy Appetizer Side dish Christmas Summer Preserving Sauce Spread

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Chilli Jam
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