Thai Chilli Jam

Serves a lot Prep Time 5 minutes   Cook Time 30 minutes   Rated:


Chilli jam is such a great condiment to have handy. We have a few different recipes for versions of it on this site. All of them good. This is probably the first edition and uses Gula Melaka sugar, which is different than coconut sugar in that it is cooked and caramelised after harvest, on site and then poured into moulds (quite often bamboo stalks) before being cooled and generally sold in tube like lumps or flat disks.

After you have made the jam, make sure you pour hot jam into hot jars for sealing purposes. Allow to cool on the bench.

Check seal by trying (not too hard) to open the jar. If it is difficult to open the jar, it is sealed and will keep in the pantry indefinitely. If the seal breaks easily, keep refrigerated until use. Serve with any meats, to add heat to a salad dressing, as a side with Thai food…or straight out of the jar if you need a chilli hit!

Try it with any or all of the following recipes, but don't stop there:

Chilli Jam Glazed Ham

Son in Law Eggs

Barramundi and Prawn Tacos

Bao Buns with Char Siu BBQ Pork

Asian Ginger Fish & Vegies

Chicken and Pork Lemongrass Skewers

Bombay Fritatta

Indian Chilli Cheese Toast (Eggs Kejriwal)

If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit

Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.

Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.

Our newest course, (FREE to Insiders) Shelf Control helps you sort out your pantry and fridge!

We have an amazing Lazy Sourdough Bakery course available to do at your own pace online.

Our delicious frosty course, The Whole Scoop Ice Cream course is churning now!




Place garlic, ginger, galangal, chillies and lime leaves into Thermomix bowl and mince together to form a paste. This may take a couple of turns on speed 7-8 with a scrape down in between.


Add remaining ingredients and blend 1 min/speed 7.


Cook 30 min/Varoma/speed 1/spatter guard. If it is still too liquid and not jam like in consistency, you will need to cook longer to reduce the jam until it changes colour and becomes sticky.


Meanwhile, sterlise a glass jar and keep it hot.


Decant cooked jam into hot jar, seal and allow to cool.


Serve with any meats, to add heat to a salad dressing, as a side with Thai food…or straight out of the jar if you need a chilli hit!

More Pantry

That's all the recipes!

No more recipes to load