Chilli Jam Recipe | OMG – this is the yummiest chilli jam ever! You can make it as hot or as sweet as you like, but be warned – once you taste this you will be addicted!
I made this the first time on the stove in a saucepan, stirring… stirring… stirring, until I had a brilliant idea to try it in the thermomix.
So easy – and the best part was my fingers didn’t burn for a few days after from chopping all of the chillis!
- 2 Brown Onions, peeled and quartered
- 6 cloves of garlic, peeled
- 4 red chillis
- 5 Red Capsicums (quartered with seeds and white membrane removed)
- 100g Oil (Peanut, Vegetable or Olive)
- 180g Brown Sugar
- 35g Fish Sauce
- 1 Lime (juice only)
- 2 sterilised glass jars (see below)
Place onions, garlic and chillis into bowl and chop speed 5 for 10 seconds
Add capsicum and chop speed 4 for 4 seconds – use spatula to incorporate
Add oil and cook at 100°C at soft speed for 60 minutes in reverse
Remove lid and add brown sugar, fish sauce and lime juice and cook 100°C at soft speed for 20 minutes in reverse
Taste and adjust sugar if desired
Chop at speed 5 for 4 seconds
I usually drain mine in a colander to make it a bit thicker. You can do this or place it as is in a sterilised jar and keep in the fridge.
(I sterilise my jars with Milton Anti-bacterial Tablets – they are found in the baby aisle of the supermarket.
It is a quick and easy process of filling up a clean large bowl with cold water, adding one or two tablets and letting the clean jar(s) soak for at least 15 minutes.
Drain on a clean tea towel and use immediately)
Keep chilli jam in the fridge and dollop on everything!!
Serves: About 60
Approximate Calories per serve: 30