Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Jams and Chutneys => Topic started by: judydawn on September 23, 2010, 01:43:13 pm
-
600g red peppers cut into quarters, stems and seeds removed
200g sugar
100g white wine vinegar
50g water
Chop the peppers 5 seconds/speed 4.
Scrape down the sides of the bowl with the spatula, add the sugar, vinegar and water.
Cook 35 minutes/varoma temp/speed 1/reverse. Replace the MC with the steaming basket so that the jam will reduce as it cooks.
Pour into a serving dish or into a sterilised jar. Makes 850g. Refrigerate and use within 3 weeks.
I made this to serve with philly cheese & camembert on a cheese/cracker platter. Have frozen some small tubs for later.
-
Hi Judy
I tried this a few weeks ago - you don't get a huge amount of 'jam' but only need it in small amounts at a time. I thought it was almost too sweet and that the red pepper flavour was a bit lost. It certainly goes well with savouries such as cheese (rather like quince paste does). Easy to cook and would make a good Christmas hamper addition.
-
Guess you could use less sugar then Bonsai. I rather liked it against the bland taste of philly cream cheese. I know Andie has mixed it with philly for a dip so the more cream cheese to jam ratio you have, the less sweet it probably tastes.
-
It's a beautiful colour.
-
Went down well today with lunch guests - leftovers walked out the door with them :)
-
Yum JD - I can taste that. So moreish. thanks for sharing it. Glad the guests enjoyed it too.