Red Pepper “Jam” - Thermomix Recipes from Steph

Red Pepper “Jam”

From the UK Thermomix website

Pimientos Confitados

This delicious condiment is much loved in Spain and it’s very easy to make in your Thermomix – tell your Spanish friends about this recipe and they’ll definitely want a Thermomix! Serves 6 to 10 as a starter with cream cheese and water biscuits, or serve it with strongly flavoured cheeses for your cheese course. Makes about 850 g.


600 g red peppers, cut in quarters, stems and seeds removed

200 g sugar

100 g white wine vinegar

50 g water


1. Chop the peppers 5 seconds/Speed 4.

2. Scrape down the sides of the TM bowl with the spatula. Add the sugar, vinegar and water. Cook 35 minutes/Varoma Temperature/Speed Spoon/Reverse Blade Direction/Measuring Cup replaced with the internal steaming basket on top of the TM lid so the jam reduces as it cooks. Pour into a serving dish or 6 small ramekins – the liquid will thicken into a syrup as it cools.

Chef’s Tips

Tip: Alternately, pour the hot jam into a sterilised jar and cover with a sterilised vinegar-proof lid. Once opened, keep in the fridge and use within 3 weeks.

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