This chilli jam made in our Thermomix was recommended by our friend who also owns a Thermomix. It was recommended to her by someone who had made the original recipe it came from for beetroot and halloumi burgers. It's an incredibly quick recipe to prepare and make and you can make it as mild or as hot as you like.
As well as keeping some for ourselves to enjoy in burgers, with cheese and with pate, it's a lovely foodie gift to give at any time of the year.
The flavours are balanced perfectly with sweet, sour and heat - delicious and incredibly moreish!
If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.
Tips
- The original recipe states to use red peppers and red chillies…I use mixed pepper colours and also mixed chillies – red ones and also thin green ones for that extra kick of heat! Try out different variations to find your favourite version of this chilli jam!
- To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15 to 20 minutes at gas mark 1/140C/fan 120C until hot and completely dry. Boil metal lids and rubber seals for 10 minutes, then leave to dry.
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Recipe on UK Cookidoo
If you don't have the Cookidoo app for your Thermomix, follow the recipe below:
Ingredients
- 300g red peppers, quartered (see Tips)
- 3 fresh red chillies, halved, deseeded if desired (see Tips)
- 150g caster sugar
- 75g cider vinegar
- 35g water
Instructions
- Place the peppers and chillies in the mixing bowl then chop for 5 seconds/speed 4. Scrape down the sides of the mixing bowl with the spatula then chop again for 5 seconds/speed 5. Scrape down the sides of the mixing bowl with the spatula. Repeat chopping, if necessary, to get desired consistency – I like them chopped really small.
- Add the sugar, vinegar and water then, place the Varoma dish (dish only, no lid) in place of the measuring cup on the mixing bowl lid and cook for 20 to 25 minutes /Varoma/speed 0.5 until the desired consistency is reached.
- Transfer into sterilised jars (see Tips) to store until use or give as a foodie gift at any time of the year.
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Non-Thermomix Instructions
I'd suggest the recipe can easily be adapted using a food processor, large saucepan and the hob. My suggestions are as follows:
- Place the peppers and chillies in a food processor and blitz for about 10 to 15 seconds to get the desired consistency – I like them chopped really small. Scrape the down the sides of the bowl halfway through.
- Transfer the finely chopped peppers and chillies to a large saucepan, then add the sugar, vinegar and water. Bring to the boil on a high heat, and then reduce to a continuous simmer and partially cover with the lid. Cook for 20 to 25 minutes, stirring at frequent intervals.
- Transfer into sterilised jars (see Tips) to store until use or give as a foodie gift at any time of the year.
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Chilli Jam (Thermomix)
Ingredients
- 300g red peppers quartered (see Notes)
- 3 fresh red chillies halved, deseeded if desired (see Notes)
- 150g caster sugar
- 75g cider vinegar
- 35g water
Instructions
- Place the peppers and chillies in the mixing bowl then chop for 5 seconds/speed 4. Scrape down the sides of the mixing bowl with the spatula then chop again for 5 seconds/speed 5. Scrape down the sides of the mixing bowl with the spatula. Repeat chopping, if necessary, to get desired consistency – I like them chopped really small.
- Add the sugar, vinegar and water then, place the Varoma dish (dish only, no lid) in place of the measuring cup on the mixing bowl lid and cook for 20 to 25 minutes /Varoma/speed 0.5 until the desired consistency is reached.
- Transfer into sterilised jars (see Notes) to store until use or give as a foodie gift at any time of the year.
Notes
- The original recipe states to use red peppers and red chillies…I use mixed pepper colours and also mixed chillies – red ones and also thin green ones for that extra kick of heat! Try out different variations to find your favourite version of this chilli jam!
- To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15 to 20 minutes at gas mark 1/140C/fan 120C until hot and completely dry. Boil metal lids and rubber seals for 10 minutes, then leave to dry.
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