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1 Sweet Chilli Jam

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Sweet Chilli Jam

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Ingredients

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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
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  • 6
    1h 5min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

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.

     

     

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Tip

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 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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Comments

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  • This makes about 4 small jars....

    Submitted by suzanneallen on 19. February 2023 - 16:46.

    This makes about 4 small jars.

    I reduced the sugar to 150gm and it was still sweet enough for my family. I will try and reduce it to 100 gms next time I make it. I also left some of the chilli seeds in and it gave it a nice bit of heat.

    The consistency is a thick syrup but I am fine with that as it is nice to drizzle over eggs and meats.

    I have made this a couple of times before and gofted it for Christmas presents and I have always had requests for more

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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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