Thai Chilli Jam

Name: Thermomix recipe: Thai Chilli Jam
Prep time: 5 min
Cook time: 30 min
Ingredients: 8 - 10 cloves garlic; 100 Grams fresh ginger; 100 Grams fresh galangal, chopped; 8 red chilli small (or 4 long ones); 2 - 3 makrut (kaffir) lime leaves; 4 limes zest and juice; 100 Grams water; 220 Grams Gula melaka sugar in chunks (you can use coconut sugar); 60 Grams fish sauce; 90 Grams rice wine vinegar; 20 Grams tamari or soy sauce

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

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Probably the first chilli jam recipe on this site. We are now obsessed with the stuff. Gula Melaka is a key ingredient in this recipe.

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)

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Need

8 - 10 cloves garlic
100 Grams fresh ginger
100 Grams fresh galangal, chopped
8 red chilli small (or 4 long ones)
2 - 3 makrut (kaffir) lime leaves
4 limes zest and juice
100 Grams water
220 Grams Gula melaka sugar in chunks (you can use coconut sugar)
60 Grams fish sauce
90 Grams rice wine vinegar
20 Grams tamari or soy sauce

Do

1: 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.
2: Add remaining ingredients and blend 1 min/speed 7.
3: 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.
4: Meanwhile, sterlise a glass jar and keep it hot.
5: 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!

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!