Easy Chili Pepper Jam

Thermomix Chili Jam

It’s not chili jam, and it’s not pepper jam. It’s a bit of both!

Inspiration: Thanks to Thermomix blogger Elena at Recetas Thermomix in Spain who posted an enticing recipe for Preserved Pepper Tarts with Cheese and Bacon. M-m-m-m, so very tempting but I just couldn’t do it. We were still waist-deep in Christmas leftovers at the time and it was impossible to contrive any excuse for making these festive little jewels.  Still…  the pickled preserved pepper filling kept calling my name and was simply too pretty and too alluring to resist.  (psst… I love red foods!) And because I prefer a little savory with my sweet, and because a friend recently gifted my kitchen with a garland of lovely dried chili peppers, I decided to throw in some chilies to kick things up a notch as I bowed to Elena and her recipe for “Pimientos Confitados”.

The result is a highly concentrated sticky indulgence for those who like to perk up their palates in the morning… or at tea time… or whenever they really should be exercising instead of having sweets.  (Topping a layer of creamy goat cheese, this peppy Thermomix  ‘jam’ became the perfect complement to the toasted Parmesan biscuits also being tested last week.) As always, I invite you to use this recipe as inspiration to play in the kitchen —  adjust the quantity of hot chilies to suit your own tastes.

5.0 from 5 reviews
Chili & Bell Pepper (Capsicum) Jam
Spicy pepper jam recipe for cooks using Thermomix in USA. Recipe includes TM5 conversions for USA plus metric measures for international cooks.
Cuisine: Thermomix
Recipe type: Condiments
  • 400 g (14 oz) “sweet” red bell peppers (aka capsicum, bell peppers) seeded and cut into large chunks
  • 2-3 dried hot chili peppers (if unavailable use 3 tsp. dried chili flakes) (or, experiment with fresh ‘hot’ peppers…)
  • 200 g (7 oz) sugar
  • 100 g (3.5 oz) vinegar (Elena and I used apple cider vinegar)
  • 50 g (1.7 oz) water
  1. Add red peppers and dried chilies to Thermomix bowl. (If using dry chili flakes, add these in the next step.) Chop 5 seconds/speed 4. Then, scrape ingredients down into the bowl using a spatula.
  2. Add the sugar, vinegar and water (also chili flakes if using). Remove the measuring cap from the lid but place the steaming basket in its place to prevent ingredients from splashing up during cooking while still ensuring evaporation. Cook for 35 minutes/Varoma/REVERSE, soft stir. Transfer to a glass jar and store in the fridge for up to two weeks, if it lasts. Serve with cheese ‘n crackers, scones, in meat sandwiches, with pork dishes, fried rice, omelettes, or …

Want more?
see the original Spanish recipe on the blog at Recetas Thermomix >

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See 56 comments from people who cook with Thermomix:

  1. karen aka brazen January 8, 2011 at 1:20 pm #

    yum! we call this chilli jam and i love it! i realised last week that i’d run out! if only red capsicums weren’t so expensive here at the moment :(

  2. Gretchen January 8, 2011 at 1:25 pm #

    You said it Karen. Coles in Cairns $9 a kilo. But as needs must I say. This recipe it too good to resist and as I have some recently made goats cheese ………

  3. ThermomixBlogger Helene January 8, 2011 at 1:36 pm #

    Okay Gretchen and Karen! I will try to figure out a way to make it more cost-effective. Thinking cap on! Let’s see… substitute half the sweet peppers with something else… something cheaper… like … um…. potatoes, nooo… apples nooo … oranges maybe…?

    … still thinking…

    …. (?)

  4. Quirky Jo January 9, 2011 at 3:19 am #

    That is just so pretty!!!! Sounds delicious too :)

  5. Judy January 9, 2011 at 4:03 am #

    This is a great recipe Helene. I do one similar (from the UK Thermomix site) which uses more capsicum and no chillies – I love it. It freezes well in little containers so that I always have it on hand when I know visitors are going to pop in. I love it on camembert or brie/crackers.

  6. ThermomixBlogger Helene January 9, 2011 at 9:53 am #

    Thanks Judy! I’m posting a link to the Red Pepper Jam on the Thermomix UK site. This appears to be similar in method to the recipe used by Elena on the Spanish site, and they may well share the same source. I may have misinterpreted the Spanish version regarding the procedure with the steaming basket. It may work better to put the basket ON the lid, rather than inside. Certainly, if using 600g of pepper, you would not be able to fit the basket inside while cooking, but with 400g it works just fine.

    I will try it next with 600g red peppers instead of 400g. (to improve the yield) and will keep the basket on top of the lid. (Will report back after I’ve tried and compared the two methods) Glad I added the hot chilies though, as that works best for my less-sweet palate. Cheers and thanks for your input!

  7. trudy January 9, 2011 at 4:36 pm #

    Helene, this is a great recipe. I have made it in the past and used it as a topping on philli cheese on dried biscuits. Quick and easy. I used to work with a lady who used to make it not only using red pepper but also green ones. At Christmas time she would make up a plate of crackers alternating the colours!!!!

  8. ThermomixBlogger Helene January 9, 2011 at 8:10 pm #

    Thank Trudy, for this idea. I must make a “note to self” for next Christmas — what fun!

  9. emma January 10, 2011 at 3:17 pm #

    Hi Helen,
    we just got our thermomix a few days ago..(3 days :) …)…
    We live in USA and thanks to your blog discovered that we could get a TMX in USA through Canada…(the european version has a different motor, voltage etc…)

    thank you for your blog…first because is great and second because is a great resource to find more blogs…(I speak spanish as my first language …so I have some advantage on that… :) ..


  10. ThermomixBlogger Helene January 10, 2011 at 3:33 pm #

    Hi Emma! You’ve only had the Thermomix three days?!? I am honored that you took time away from kitchen play for sending in this lovely comment. Thank you so much, I’m glad this blog has been helpful! Now, quick — your Thermomix is waiting — go and have fun!
    (ps – you are lucky to know Spanish… I am starting to learn the language from reading Thermomix recipes from Spain — yet another benefit of owning a Thermomix!)

  11. A Canadian Foodie January 13, 2011 at 11:13 am #

    What a fantastic recipe – I just did one in my machine, too – at Christmas- that I was going to post – and haven’t yet. I got the recipe from a gal at Christmas in November in Jasper and simply converted it. I will now have to try this one and compare. Hers was delicious, too! I appreciate your hard work, Helene!!!
    How does one get to be a “thermomix friendly supporter”?
    And, glad to hear US customers are finding their way to our Canadian consultants!

  12. Mara January 13, 2011 at 12:26 pm #

    I love adding chili to pimientos confitados too!!! It’s another staple recipe that I try to have always at home, along with caramelised onions. I like to bring some along with me to demos and pair it with any cheese and paté and it’s usually a big hit.

  13. Mara January 13, 2011 at 3:50 pm #

    I didn’t mention, but I use fresh chili peppers for this, they don’t just add heat (more like “kick” because I try to be moderate about it) but also another layer of flavour which I love. I use a variety called “rocoto” which is originally a peruvian pepper.

  14. ThermomixBlogger Helene January 13, 2011 at 8:23 pm #

    Trudy, Mara and Valerie — I think I may have to rework this recipe, based on all your feedback. I’m happy for the Spanish version, which got me going and inspired me to try it, but there is much more to explore as regards the chili component. My ‘weakness’ for chili jam was born from the jars of “Hot Chili Spread” sold by Costco here at Christmas time. Sadly, that product is a seasonal one and requires ‘hoarding’ to make it last through the year. I’m thrilled to be able to make something similar with Thermomix.

    (Valerie, more news about “Thermomix-friendly” supporters coming soon!)

  15. ThermomixBlogger Helene January 13, 2011 at 9:36 pm #

    Mara — I just did some research on your rocoto peppers! I can’t believe you use these! They are almost as hot as the Habanero pepper. Now it’s my turn to say “WOW!”

  16. Mara January 14, 2011 at 8:05 am #

    Oh, but I only use a bit. Despite the heat, their flavour really is remarkable.

  17. Marnie January 17, 2011 at 6:31 am #

    I made this the other day and it is so good that the next time I make the Creton recipe–I think that this would add another dimension to it, because the last time I topped the Creton with mustard–so will be looking forward to adding this as an option.

  18. Deb Farrimond February 8, 2011 at 5:51 pm #

    I made this jam yesterday after seeing the recipe. We love chili, and i managed to find capsicums at a good price in foodland. I also used fresh red chili and chili flakes for an extra hit, it was so quick and easy and tastes delicious…definately a recipe to keep and use when capsicums are plentiful..thanks!!!!

  19. ThermomixBlogger Helene February 10, 2011 at 8:25 am #

    Hi Deb: glad to hear you were inspired to try something new, and that you enjoyed this super easy recipe. Yay!

  20. Thermomix Kelowna February 17, 2011 at 10:45 am #

    I made this chili pepper jam yesterday, as well as the sweet and salty onions! Both are a hit! I used white balsamic in the onions. Delish! and so very easy! Pics are on my Facebook page! Thanks Helene!!

  21. ThermomixBlogger Helene February 18, 2011 at 12:48 pm #

    Thanks for the feedback — glad to hear it. Heading over to view your photos now!

  22. Gabbo2410 December 9, 2011 at 7:44 pm #

    I am just making my second batch of this to add to my mini Christmas hampers (TM tomato relish, Super Kitchen capsicum jam (chilli and pepper jam), mad millie homemade cheese, TM Cheese Crackers, and my famous rocky road pudding). I am having to make a second batch as we sampled so much the first time! My daughters preschool, dance, music and swimming teachers are in for a real treat this year. Yum Yum Yum – A Dinner Spinner delight!

  23. ThermomixBlogger Helene December 10, 2011 at 1:19 am #

    Hi there Gabbo – fun to read about how Thermomix is helping with those deelish mini Christmas hampers. (Lucky teachers!) I think you’ve inspired me to get busy and try a couple of new recipe ideas tomorrow!

  24. Lavinia January 5, 2013 at 12:17 am #

    I’ve made this jam so many times this Christmas season. Finally I’ve made enough so we have some! I’ve given so many jars of this jam away and everyone LOVES it. I’ve added extra chilli and half a teaspoon of cayenne powder to get some more background heat. I had a go at making green jam using green chillis and capsicum too but that does not have the bright lustre that the red capsicum jam has.
    My main recommendation is the jam atop cooked steak. delish.
    or on crackers with camembert
    or on burgers
    or …
    thank so much for sharing.
    i’ve tried and tried to make larger quantities but it spits up and overflows too much (even with the strainer basket on top of the thermomix). Good thing its so easy to make.

  25. ThermomixBlogger Helene January 5, 2013 at 11:37 pm #

    Hi Lavinia — thanks so much for your feedback. I agree… this jam is ADDICTIVE. Oh, and I love your idea of adding cayenne for ‘background heat.” Thanks for all your serving suggestions too ;-) Keep on mixing for 2013!

  26. Naina February 10, 2013 at 4:06 pm #

    I haven’t tried this jam yet and will soon for sure but had a question about the consistency and the ‘jaminess’ of it – other thermie jams I have seen call for the use of pectin or jam sugar whereas this uses just sugar – what difference is seen in the final product. if any? Is it always necessary to use jam sugar – am guessing from this recipe that the answer is No but am interested to know more about the differences if Helene, or anyone else can shed some light on it? NB

  27. ThermomixBlogger Helene February 13, 2013 at 9:33 pm #

    Hi Naina — you are right in suggesting this is not a ‘true’ and ‘solid’ jam. But it’s very “jammy”. (I suppose for me it’s considered a ‘jam’ because I am not a sweet-eater and so never have fruity jams in the house.) It is a soft jam, but I think if you give it a try you’ll agree it’s worthy of being considered a jam ;-)

  28. Trish March 3, 2013 at 5:38 pm #

    Just made this jam and it looks and tastes great.if a little sweet. Next time I would drop the sugar content to maybe 150 gr. thanks for such a simple recipe.

  29. ThermomixBlogger Helene March 3, 2013 at 11:44 pm #

    Thanks Trish, for your feedback. I agree — a little less sugar here would be fine by me too… but many readers would argue with us on that point ;-)

  30. hayley July 23, 2013 at 9:23 pm #

    Great recipe, just a quick question. If I were to make this to put into jars as a gift for people. Would it last up to 6 months in sterilised jars?

  31. barbara August 31, 2013 at 12:20 am #

    making this ATM, anyone tried to double the Ingredients?

  32. ThermomixBlogger Helene August 31, 2013 at 1:21 am #

    Hi Barbara — it’s been a while since I made this so not exactly sure… but since the ingredients do splash up a bit while cooking a single batch, I think I’d be careful about doubling it. I would first try a single batch, then maybe 1.5 times instead of going right up to double. Hope this helps! It’s almost 1:30 am here now so I’m saying “good night” ;-)

  33. barbara September 1, 2013 at 5:27 pm #

    Hi, i did double the Ingredients :-) (860g capsicum) with no problems. family loved it

    thank you

  34. ThermomixBlogger Helene September 1, 2013 at 11:38 pm #

    Yay Barbara — glad you forged ahead and were successful. Thanks to you we know how well this works as a double batch :)

  35. Gabrielle November 24, 2013 at 2:38 pm #

    I make this all the time (& LOVE it) but this week red capsicums were a tad too expensive and I used green ones. I also substituted the sugar for rapadura. The result is what my husband calls ‘man-jam’. A brown, delicious ‘jam’ that would be good on burgers, steak etc (we are vegetarian and have found heaps of savoury veg things it goes well with)

  36. ThermomixBlogger Helene November 24, 2013 at 7:29 pm #

    Thanks for your feedback Gabrielle! I love the idea of MAN JAM on vegetarian foods. That’s my kind of YUM :-)

  37. Danya February 8, 2014 at 7:27 pm #

    Thankyou so much for this easy recipe!
    I have just made my jam but used habanero chillis instead of capsicums for a blow your head off jam!!! It’s a killer but wonderful!!
    I’m also going to try this with chilis and tomatoes!!

  38. kazza July 25, 2014 at 7:14 pm #

    Absolutely wonderful recipe and so easy! Had a bag of red capsicums and presto, beautiful thick jam! Thank you for sharing the recipe.

  39. ThermomixBlogger Helene August 11, 2014 at 9:50 pm #

    Yay kazza, glad you enjoyed it and thanks for sharing your success with us!

  40. AnnetteL August 19, 2014 at 6:36 am #

    Just made a batch. So easy and so delicious. Thanks for the recipe.

  41. Ness November 28, 2014 at 7:35 pm #

    This is incredible, easy and delicious. Perfect find just in time for Christmas. Thank you so much.

  42. ThermomixBlogger Helene December 3, 2014 at 1:39 pm #

    Great to hear from you Ness — thanks so much for trying the recipe and posting your happy feedback :)

  43. Desleigh December 10, 2014 at 9:44 pm #

    Hi, I haven’t fully read all the comments yet to find out, but has anyone tried to sub some or all of the sugar for dates? Thanks

  44. Toni December 11, 2014 at 2:14 pm #

    Hi, I was planning to put this in the post to send in a hamper to my parents. I just read it needs to go in the fridge- do you think it would be ok to post???

  45. ThermomixBlogger Helene December 14, 2014 at 7:23 pm #

    Hi Toni — I would say that given the amount of sugar, it’s probably okay to send by post, if eaten soon at the receiving end…

  46. Sue December 20, 2014 at 8:30 pm #

    So easy to whip up and so delicious! Will make 1.5 times the amount next time as only made 1 1/2 very small jars. Fabulous.

  47. ThermomixBlogger Helene December 21, 2014 at 10:22 pm #

    That sounds ideal Sue — I have to agree, this recipe needs to be increased!

  48. Anna January 8, 2015 at 9:01 pm #

    I made a batch to test for Christmas and it was gone before you could blink. Made 3 more batches and put in pretty bottles for presents for the family. Everyone loved it especially my daughter. Now have to made the bacon Jam.
    Thanks for the great recipes.

  49. ThermomixBlogger Helene January 11, 2015 at 10:57 pm #

    Aw, thank YOU Anna, for your kind words. I love to hear from people who share my great taste ;-) for recipes that temper the sweet with heat or salty…

  50. Name May 14, 2015 at 12:10 am #

    This is a yummo recipe I added tomatoes and less sugar.
    Hot hot hot !!!!

  51. Sue November 25, 2016 at 5:03 pm #

    Has anyone kept for longer than 2 weeks. Am hoping to keep for Christmas hampers??


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