Setting point test: place a small plate into the freezer (5-10 minutes). Place 1 teaspoon marmalade onto the chilled plate. When marmalade is cool, push it with your finger. If the marmalade wrinkles, it is ready. If not, cook marmalade for a further 2 minutes then test again.

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.

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

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

You need 500 g fruit in total for this recipe. Be sure to record the total weight of your kiwifruit and apple when adding to the mixing bowl.

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

Citrus marmalade is ideal for breakfast any day of the week.

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.

You can find dried adzuki beans and pandan leaves at most Asian food stores.

You can store this candied pumpkin in the refrigerator for up to 3 months.