Sweet and Spicy Chilli Jam
Thermomix recipe: Sweet and Spicy Chilli Jam. Ready in 65 minutes. Serves 15. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 500 g red chillies (mix of mild and hot, deseeded for less heat if desired)
- 1 large red bell pepper, deseeded and quartered
- 60 g fresh ginger, peeled and roughly chopped
- 6 cloves garlic, peeled
- 500 g caster sugar
- 200 ml rice vinegar
- 100 ml water
- 1 tsp salt
Instructions
- Ensure your jars and lids are sterilised. You can do this by washing them in hot soapy water, rinsing, and then placing them in an oven at 120°C for 15 minutes, or by boiling them in water for 10 minutes.
- Add the red chillies, red bell pepper, ginger, and garlic to the clean and dry Thermomix bowl. Chop 8 sec / Speed 7.
- Scrape down the sides of the bowl with the spatula.
- Add the caster sugar, rice vinegar, water, and salt to the bowl. Secure the lid, remove the measuring cup, and place the simmering basket on top of the lid to prevent splatter and allow evaporation. Cook 25 min / 100°C / Speed 1 (Reverse).
- Pause, scrape down the sides and bottom of the bowl. Check the consistency; it should be starting to thicken. If you prefer a smoother jam, blend 10 sec / Speed 5-7 (be cautious with hot liquids).
- Continue cooking for another 25 min / 95°C / Speed 2 (Reverse), with the simmering basket on the lid. The jam should be visibly thickening and reducing.
- To ensure even distribution and prevent sticking, cook for a final 2 min / 90°C / Speed 1 (Reverse).
- Carefully pour the hot chilli jam into the sterilised jars, filling them to the brim. Seal immediately with the lids. Allow to cool completely before storing.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.