Roasted Pear, Chilli and Saffron Jam

I wanted to make my husband something special for breakfast on Father’s day. His most favourite thing to eat is chilli, the hotter the better… mmmm so maybe I had ulterior motives, because I also wanted it to be something that master 10 and I could enjoy too, if it was too hot, we couldn’t be able to eat it. We had made Real Meals English muffins for breakfast the day before with fried eggs, deli chicken and pear ketchup, so yummy, better than a McMuffin! I needed something tasty and quick to have on the English Muffins for Father’s day before we went to church. Saturday afternoon found us having fun making Chilli Jam together.

Domestic Diva: Roasted Pear, Chilli and Saffron Jam

Fresh pears are simply divine this time of year, they were the perfect ingredient to use in the jam and by roasting them it really gave a depth of flavour. My husband had the brilliant idea to roast the chilli’s as well, perfect! The final out come was amazing (if I may say so myself), no need to change a thing. We have made it a few times now and love the taste and texture. For us, there is a lovely hint of chilli without burning your mouth.

This chilli jam is great on toast and English muffins, it’s great to serve with a collection of dips with crackers and vegetable sticks. For those not on the failsafe diet, it is a perfect accompaniment to have on a cheese platter.

Chilli is very high salicylates. All the other ingredients are suitable for the Failsafe diet so this recipe could be used as a salicylates challenge. I have mentioned before on my Chilli Pear Ketchup recipe about a study on the Fed Up website about “eating chilli may reduce the effects of salicylates. Scientific studies have found that the hot ingredient in chilli called capsaicin can reduce the bioavailability of salicylates in the bloodstream”. Although we have not been a part of the trial, we are finding the amount of chilli our son is eating is helping to some degree… If you would like to know more, here is the link: “New study:  Capsaicin (chilli) for management of salicylate intolerance.

 Domestic Diva: Roasted Pear, Chilli and Saffron Jam

1kg fresh Pears, peeled, cored and quartered
70g Butter
200g castor sugar
4 Chilli’s
12 strands of Saffron
400g white sugar
½ tsp citric acid

Heat oven to 200°C. Place pears into an oven proof tray approx 2 cm or more deep and top with nobs of the butter and sugar.  After the pears have cooked for 5 minutes in the oven, stir them gently to coat with the sugar and butter, return to the oven. Continue cooking for another 5 and stir to coat the pears again. Return to the oven for approx. 25 minutes or until soft golden and caramelised.

Chop the stalks off the chilli’s, place on a separate tray lined with baking paper. Bake the chilli for approx. 10 minutes (they can be in the oven with the pears), until soft, but don’t let them blacken.

Using a slotted spoon, spoon the pears into the Thermomix bowl, (discard the butter and sugar mixture as it will make the jam oily), add the chilli and chop speed 4 for 7 sec.

Add the remaining ingredients. Cook at 100 deg for 20 minutes Reverse speed 2, leave the MC off and the basket on top to let the steam escape and jam reduce.

Turn temp up to Varoma for 12 minutes reverse speed 2 with the basket on top.

Pour into sterilised jars. Store opened jars in the fridge.


Tips: I am not an expert jam make and I found these general Thermomix jam cooking tips and techniques very helpful from Little Lush Cooks.  


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