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Sweet Chilli Jam



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Sweet Chilli Jam

  • 500 g ripe tomatoes
  • 1 red onion, peeled
  • 3-5 red chillies deseeded
  • 5 garlic cloves, peeled
  • Fresh ginger 2cm, peeled
  • 30 g Asian fish sauce
  • 300 g sugar
  • 80 g white vinegar
  • 6
    1h 5min
    Preparation 10min
  • 7
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    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's preparation

  1. 1.  Place half the tomatoes and red onion in TM and chop speed 5 for 3 seconds, transfer into a bowl and set aside.

    2.  Put remaining tomatoes, chillies, garlic, ginger and fish sauce in TM blend on speed 8 for 10 seconds, until fairly smooth.

    3.  Scrape down sides then add sugar and vinegar and heat 100, speed 1 for 10 mins, placing steamer basket instead of measuring cup.

    4.  Add tomatoe and onion mix, that is set aside, and on Counter-clockwise operation heat 100, speed 1 for 45 mins.  It should look thick and syrupy.

    5.  Allow to cool for 5 mins before transfering to sterilied glass jars.




Accessories you need



Serve your sweet chilli jam with cheese, barbecued meats etc.  Add a spoonful to some mayonnaise for a quick chilli-mayo.

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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  • I haven't make yet but I

    Submitted by phoenix_wong on 25. May 2015 - 01:50.

    I haven't make yet but I think need to remove the MC right as I made the veggie stock before and I did not know need to remove the mc so was not thick at all

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  • Cooked longer to reduce

    Submitted by Lynsea6 on 23. May 2015 - 14:21.

    Cooked longer to reduce liquid. 

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  • Agree with previous comment.

    Submitted by amy_holman on 21. February 2015 - 14:39.

    Agree with previous comment. It was too runny to be a jam so I strained the excess juices. I'm saving the juices for a pasta sauce or something. 

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  • The consistency of this

    Submitted by catballs86 on 3. January 2015 - 16:21.

    The consistency of this recipe was very thin. Not that of a jam. Tasty as a sauce though.

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