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Super Hot Chilli Jam



2 jar(s)

Chilli Jam

  • 200 grams fresh chilli (Birds-eye), Stems removed. Leave seeds in.
  • 200 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

Recipe's preparation

    Super Hot Chilli Jam
  1. 1. Place 200g Fresh Chilli, 5 cloves of Garlic and 2cm Fresh Ginger in the Closed lid. 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 200g Raw Sugar.

    5. Add 100g Rice Vinegar.

    6. Add 25g Water.

    7. Add 2 heaped tbsp Salt.

    8. Cook 30 mins, Temperature 120°C using a Gentle Stir Setting Gentle stir setting in Reverse Rotation. Counter-clockwise operation

    9. Remove the Measuring Cup and position the Steaming Basket (or Varoma without the lid) while cooking in order to allow some evaporation.

    10. After cooking time completes, test jam for readiness. With a spoon, drop a small amount of jam on to a plate. Once cool, If the jam wrinkles or 'skins up', the jam is ready. If not, extend cooking time for 5 minutes more each time until satisfactory.
  2. Bottling Process
  3. 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.

Accessories you need



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

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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