Thermomixing: Chilli Jam


I love adding a little chilli to my dishes.  I often pick up a huge bag of chillies for next to nothing at the farmer’s market every fortnight or so.  While I can get through quite a few, there is inevitably a few limpish, unused ones left at the end of the fortnight.  I didn’t really know what to do with these until I came across this recipe.

Chilli Jam (adapted from Steph Berg recipe)


6 long fresh red chillies

1/4 cup white vinegar

1/2 cup castor sugar

1 tsp salt

4 cloves garlic

2 tsp fish sauce

1/2 tsp agar agar


Trim the stems off the chillies

For a mild chilli flavour, deseeded the chillies.

You can make the jam milder again by soaking the chillies for 15 minutes in hot water then draining.

Put all the ingredients, except the agar agar in the Thermomix and process 10 seconds on speed 7.

Heat for 11 minutes at 100 degrees on speed 1.

Add the agar agar and cook for 4 minutes at 100 degrees at speed 1.

Pour into a sterilized jar.

Chilli Jam

I love chilli Jam heated and poured over Philly cheese as a quick and easy dip. Otherwise, it is great addition to a gourmet style hamburger.

That’s it….my mouth is watering. I’m off to try my creation now.


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