With everyone in food blog world having an abundance of chillies at the moment, I thought I would post my Chilli Jam recipe. Now I know your probably thinking CHILLIES and JAM, really doesn’t go together, but really it should be called Sweet Chilli Jam. My mum got the original recipe from a Doctor, in fact an Anaesthetist at her work…
Basically I have kept the same recipe (more chillies, garlic and ginger), but cook it for different amounts of time to get the consistency that I want. I usually cook it until it is a jam consistency. I know what it looks like when it is right, but the basic instructions should see you making a pretty good batch! If I want, what can only be described as the yummiest sweet chilli sauce, I don’t cook it as much… it is still wonderful sweet and hot! 🙂 Never buy sweet chilli sauce again! I often buy tomatoes when they are juicy ripe and in season (when I don’t have enough in the garden) and chop them up into 1kg lots and pop them in the freezer so that I can make Chilli Jam all year around (I also do the same with the Chillies)
Speaking of hot, this chilli jam is as hot as you like it! It all depends on the chillies you use. I always take the seeds out and it has a pleasant warmness. I often make a HOT batch by leaving the seeds in and adding extra chillies for some of my “I Like It Hot Liz” friends. You can experiment with the stickiness and the hotness at your leisure. When cooked to Jam consistency, it only makes 4-5 small jars, and you shouldn’t make a double batch on the stove, as I have tried and it never turns out the same! I hope you enjoy this wonderful combination and have fun making it the way you like it!
Please note that if you are allergic to fish/shellfish etc, you can substitute the fish sauce with Tamari (a wheat free soy). I have made it for friends this way and they love it. However, I’m still a big fan of the fish sauce, it makes it more Thai authentic!
7– 10 Chillies chopped and seeded
1 kg of ripe tomatoes chopped
2 – 3cm piece of ginger finely chopped or grated
50ml fish sauce
200ml red wine vinegar
600g white sugar
4 – 5 cloves garlic finely chopped or grated
1. Put all ingredients into a large sauce pan and mix together
2. Stir on a low heat until sugar has dissolved.
3. Bring mixture to the boil and simmer with the lid on for 45 minutes then take the lid off and continue to cook for another 30 – 45 minutes, stirring occasionally with a wooden spoon checking every 5 – 10 mins to get it to the consistency you like. (This is where you decide how thick you want your Jam/Sauce to be)
4. To check to make sure that it is the consistency you like, place a small plate in the freezer and after about 1 hour of cooking, place a small amount of mixture on the frozen plate and feel what the consistency is when it is cooled. Replace the plate in the freezer and continue to do every 5 minutes until it reaches the consistency you desire. (Cooking time will depend on how large the surface area of your pot is.)
5. Pour mixture into sterilised jars and seal immediately. If the jars seal correctly, (the centre seal pops down) you can keep this in the cupboard for up to a year and opened in the fridge for up to 6 months (it never lasts that long in our house). I have found one jar lost in the back of the preserve cupboard that was over 2 years old and I opened it; ate it and it was still perfect!!!
Makes about 4 – 5 small jars
This is comparable with TM31, 5 and 6
1. Place garlic, ginger and chillies (seeded or not) into Thermomix Bowl and Chop for 10 seconds/speed 8.
2. Place 1 kg of halved or quartered tomatoes (remove stalk centre) and chop for 40 seconds/speed 10.
3. Put all other ingredients in the Thermomix bowl and cook with MC Off and the TM basket on the mixing bowl lid.
TM31 60 minutes/Varoma/speed 2, then another 10 minutes/Varoma/speed 2.
TM 5 70 minutes/120/speed 2
TM 6 70 minutes/120/speed 2
4. If you want sweet chilli sauce instead of Jam take off 10 – 20 minutes of cooking time, depending on how thick you would like it.
5. Pour mixture into sterilised jars and seal immediately. If the jars seal correctly you can keep this in the cupboard for up to a year and opened in the fridge for up to 6 months (it never lasts that long in our house).
I use the Chilli Jam on almost everything. I marinate meat in it; I put it in stir fries especially when I do Thai inspired dishes; I love it with a steak: with vegetables; with chicken; with tofu; really with anything you like! I hope you enjoy this delicious mix of hot and sweet as much as I do!
Enjoy Irresponsibly and Happy Cooking!
I made the chilli jam tonight in my tm5 and it boiled over out of the bowl. What a mess. I followed the recipe. Please help.
Put it on the stove…..what was left and cooked it for ages…..got sauce not jam. Help.
Hi Judy… did you put the basket on the top of the lid instead of the MC? I haven’t ever had that problem, the only thing I can suggest is cook it at 100 degrees for longer rather than Varoma? Liz xx
Thanks Tina, Liz xx
Hi i would like to use raw sugar do you think this would work TIA
Yes Lorraine… no problem… it will just be a bit browner! Liz xx
Hello my Thermomix arrived last night you have no idea how excited i was.
Amanda cooking the vegetable stock and mushroom risotto. yum.
i have planed to make my tomato chilli jam so the timing was right.
to your recipe i added my extra ingredients. 1 teaspoon cumin seeds mustard seeds and ground tumeric. when i added the tomatoes and chopped for 40 seconds on speed 10 it turned my jam into puree.
next time i will chop for much less time and hopefully i end up with jam.
Oh Helen, that is fabulous…. I love how you have just jumped in and used a recipe, but made it your own!!! Well done!! If you ever need any help please don’t hesitate to contact me 🙂 Liz xxx
where in the resceipe for the chilli jam did you use did you use :-
FOR THE TM31 I just made it 19/11/2014 and used Varoma setting 70 minutes/Varoma/speed 2, and its done! 🙂
is it an extra step or on place of another time
That “FOR THE TM31… I just made … etc is a note to replace step 4 on the recipe…. sorry for the confusion 🙂
The thing with this recipe is that it make really nice sweet chilli sauce if you don’t cook it as long or Jam if you cook it for the right amount of time. you can always tell when a jam is ready by testing it on a cold plate… it says this at the beginning of the recipe 🙂 I hope you have fun… I make this all the time 🙂
Am I able to use white wine vinegar instead, just wanting to make it now and have no red. Thanks, keen to know.
Hi Fiona… sorry I didn’t get back to you quickly, I have been out all day 🙁 You can use white, but it won’t be as rich 🙂
Yum, thanks for the recipe! I boiled mine for much longer than it says but it’s still a bit runny 🙁 maybe because my tomatoes were pretty watery? It’s delicious tho anyway, currently eating with cheese on jatz! I left seeds in 3 out of 9 chillies and am pretty happy with the heat!
Great… Yes it does depend on the wateriness of the tomatoes and the size of the pot. If you are making it in a smaller pot it will take longer because the surface area is smaller… if it is a larger post it will take a shorter time… I will make a note of it in the recipe now 🙂 Thanks for the reminder!
When you make it in the Thermomix you must leave the mixing cup off to let out the steam… 🙂
I am definitely going to be trying this for sure! I love chillies – wish I had an over abundance of chillies that I didn’t know what to do with! I have to buy mine as I’ve missed planting the seeds 🙁 If you ever don’t want any chillies, let me know, I’ll take them off your hands – it would be my pleasure ;)Thank you for sharing on IMK
Thanks 🙂 Miss Food Fairy… I’m not sure if I can send them in the Post 🙂 I’m loving the whole idea of IMK its is great to see what bloggers are up to each month! Thanks for stopping by and commenting! Liz x