Spread on toast or bread, use in smoothies or with yoghurt or muesli.

The high temperatures of Thermomix® caramelise the red onions for a fuller flavour in this tasty chutney. Serve with goat’s cheese on crackers or crostini for a great canapé, or add to a cheese board.

Fruit coulis are sauces or purées produced by blending fruit and cooking briefly.

Serve with rice pudding, pancakes, potato cakes or with roasted or grilled pork.

Setting point test: place a saucer in the freezer (5-10 minutes). Place 1 tsp jam onto the saucer. When cool, push jam with your finger. If it wrinkles, it is ready. If not, boil jam for a further 2 min/110°C/speed 3 , then test again.

Use 0.5 oz lemon juice if you are using cooking or mealy apples.

You can find coconut flesh (fresh and/or frozen) at most Asian grocers. If using frozen coconut flesh, defrost and drain before using.

If some caramelised onion sticks to the bottom of the mixing bowl, in the next step, the vinegar will dissolve it almost completely.

Blackberries make a really lovely autumn jam, especially if you’re able to make it using the huge glut of fruit found at this time. It’s always extra satisfying, too, to make a jam out of fruits you have picked yourself!

To make your own Pumpkin Spice Mix: search Cookidoo® for the recipe in our Pumpkin and Spice collection.

To ensure preservation, clean jam jars thoroughly in hot soapy water. Rinse by pouring boiling water over them. Prepare for filling by placing clean jars in a baking pan and heat in oven at 212°F until required. Pour jam into jars while jars are still warm.

Be sure to use clean utensils and sterilised jars for best results.

You can store this jam in the refrigerator for up to 1 month.

To ensure preservation, clean jam jars thoroughly in hot soapy water. Rinse by pouring boiling water over them. Prepare for filling by placing clean jars in a baking pan and heat in oven at 212°F until required. Pour jam into jars while jars are still warm.

This sauce goes well with rice pudding, pancakes, potato cakes or with roasted or grilled pork.

Only use fresh, ripe fruit, not frozen, in this recipe.

With temperature-controlled cooking, making jam is easy with Thermomix®. A great way to use up an abundance of fruit when it is in season, refer to Cookidoo® for a range of preserve recipes.

You can store this syrup in the pantry for 2-3 months.

Setting point test: place a saucer into the freezer (5-10 minutes). Place 1 tsp of jam onto the chilled saucer. If set, the jam will quickly form a gel consistency.

For TM31 users: when blending gradually increase from speed 4 to speed 7.

Serve with rice pudding, pancakes, potato pancakes or with roasted or grilled pork.

Ceylon cinnamon should not be used due to its soft texture.

Clean jam jar and lid thoroughly in hot soapy water, then dry in a low oven (100°C) or run it through the dishwasher. Pour chutney into jar while jar is still warm.

When in season, use ripe black figs and reduce sugar to 350 g.