12 Comments

  1. Helen Phillips
    July 1, 2016 @ 3:50 pm

    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.
    Helen

    Reply

    • Elizabeth Connolly
      July 1, 2016 @ 11:02 pm

      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

      Reply

  2. Jan
    March 27, 2016 @ 10:07 am

    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

    Jan

    Reply

    • Elizabeth Connolly
      March 27, 2016 @ 1:48 pm

      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 🙂
      http://www.themotherhubbardscupboard.com/chilli-jam/
      Liz xxx

      Reply

  3. Fiona Carroll
    August 25, 2015 @ 3:54 pm

    Am I able to use white wine vinegar instead, just wanting to make it now and have no red. Thanks, keen to know.

    Reply

    • Elizabeth Connolly
      August 25, 2015 @ 6:33 pm

      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 🙂

      Reply

  4. Amy
    November 10, 2014 @ 9:11 pm

    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!

    Reply

    • Elizabeth Connolly
      November 11, 2014 @ 8:32 am

      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… 🙂

      Reply

  5. In My Kitchen – September 2014 | Passion Fruit Garden
    September 1, 2014 @ 1:12 pm

    […]  Elizabeth, from Mother Hubbard’s Cupboard, suggested I make chilli jam with them.  Here is a link to the recipe.  Thanks, Elizabeth.  It is a very nice recipe and very easy to make.  […]

    Reply

  6. Miss Food Fairy
    July 8, 2014 @ 8:28 pm

    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

    Reply

    • Liz Connolly
      July 8, 2014 @ 9:54 pm

      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

      Reply

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