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.

Use as a filling for pastries, doughnuts, cakes and biscuits, and for Maritozzi.

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.

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.

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.

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

Replace vanilla sugar with ½ tsp natural vanilla extract, adding it in step 5.

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.

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

You can store berry curd in the refrigerator for up to 4 weeks.