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Chilli jam



4 bottle(s)


  • 1200 g sugar
  • .47 litres apple cider vinegar
  • 3 large cooking apples
  • 100 g chillis, fresh

Recipe's preparation

    1. Begin by sterilising the jars. There are numerous ways to do this but my preference is to wash the jars and put them in a roasting tin (without their lids) then heat in the oven from cold to 100 degrees Celsius.
    2. Put a small saucer in the fridge to chill.
    3. Now to prepare our ingredients. Trim and deseed the chillies then chop 5 sec, speed 4. Remove any loose stalks from the crab apples and pierce the skin in several places.
    4. Scrape down sides of bowl and add remaining ingredients. Cook 30 min, varoma, speed 1 with steaming basket instead of MC.
    5. Here is where our plate comes in handy. With a spoon, drop a small amount of jam on to the plate. After a minute or two, give the jam a gentle push with your finger. If the jam wrinkles or 'skins up', your jam is ready. If not, keep checking every 5 minutes until you get it there.
    6. When your jam passes the plate test, remove the apples and skim any foam off the top. Take your jars out of the oven and pour in the hot jam. Unless you have extraordinarily steady hands, you'll probably need a funnel to do this.
    7. Screw the lids on tightly and leave to cool. If you hear loud pops, that's a very happy jam noise -the buttons in the lid are inverting to show they've sealed.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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