Chilli Jam (Thermomix)
Enjoy in burgers, with cheese and with pate, or give as a lovely foodie gift to at any time of the year.
Ingredients
- 300 g (10.6 oz) red peppers quartered (see Notes)
- 3 fresh red chillies halved, deseeded if desired (see Notes)
- 150 g (5.3 oz) caster sugar
- 75 g (2.6 oz) cider vinegar
- 35 g (1.2 oz) 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.
Nutrition
Calories: 363kcal | Carbohydrates: 90g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.03g | Sodium: 16mg | Potassium: 563mg | Fiber: 4g | Sugar: 85g | Vitamin A: 5339IU | Vitamin C: 289mg | Calcium: 24mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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