Tomato Chilli Jam
MB
Inspired by Maggie BeerMy Thermomix reimagining of their tomato chilli jam
My Thermomix take on a Maggie Beer-style tomato chilli jam — sweet, sticky and a little fiery.
This is my independent Thermomix homage to Maggie Beer and the comforting appeal of tomato chilli jam. It keeps the spirit of the original inspiration, but the method is written fresh for TM6 and TM7 cooks who want clear settings and a warm, achievable result.
Ingredients
- 🍅700 g tomatoes, chopped
- 🌶️2 red chillies
- 🧄2 garlic cloves
- 🫚20 g ginger
- 🍬300 g sugar
- 🍷60 g red wine vinegar
- 🧂1 tsp salt
Thermomix method
- Add the chilli, garlic and ginger, chop 4 sec / speed 7. Add the tomatoes, sugar, vinegar and salt.
- Cook 5 min / 100°C / speed 1 to start, then 30 min / Varoma / Reverse / speed 1, MC off, until thick and jammy.
- Pour into warm sterilised jars and seal.
Aly's tips
- Adjust the chilli to taste — it mellows as it cooks.
- Incredible with cheese, eggs or grilled meat.
Questions
How long does it keep?
Sealed jars keep for months; refrigerate once opened.
Is this the original Maggie Beer recipe?
No. This is Chef Aly’s independent Thermomix reinterpretation inspired by Maggie Beer and tomato chilli jam; it is not endorsed by or affiliated with the chef.
Want to cook this in minutes?
Every recipe here is made for the Thermomix. Get yours through me, or message me and I'll help you choose.
An independent Thermomix reinterpretation inspired by Maggie Beer's tomato chilli jam. Not affiliated with, authorised by or endorsed by Maggie Beer or any publisher; the method here is Chef Aly's own. Speeds, times and temperatures are a guide — always check your own Thermomix model's manual and use your judgement, especially around hot liquids and food safety. This is independent content and is not official Thermomix content.
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