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Chilli Jam

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Ingredients

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  • 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.

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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.

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.

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  • I made this jam the other day

    Submitted by NewbieThermoCook on 28. April 2015 - 22:52.

    I made this jam the other day but stopped before it got too thick as I wanted more of a sauce consistency. I have the TM 5 and made it just as suggested with no problems. It's a great recipe and I will definitely be making it more often. Thank you for making it available.  Love  Cooking 9

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  • I cooked this recipe on

    Submitted by melisapowell on 4. December 2014 - 21:52.

    I cooked this recipe on varoma with the TM5 and it overflowed badly. Next time I'll try 110 deg

     

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  • Glad you enjoyed it. I would

    Submitted by fpalermo on 3. December 2014 - 14:33.

    Glad you enjoyed it. I would use 110 just to be sure it won't overflow. 

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  • I tasted this last night and

    Submitted by StephH on 2. December 2014 - 13:08.

    I tasted this last night and it was delicious! I'm going to make some for my husband as I know he would love it. Just to clarify though, I assume you cook it at varoma temp in the tm31, so would you use 115 degrees in the tm5? Thanks tmrc_emoticons.)

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