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.

Caramel ganache will keep in an airtight container in the fridge for up to 1 week. Remove from the fridge a few hours before required, to allow it to soften.

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.

Traditional jam-making relies on pectin with the addition of sugar to help it set. With this recipe the chia seeds will absorb the fruit juices and thicken the fruit to a jam-like consistency. It will be slightly looser in consistency than jam cooked with sugar but is still perfect for spreading on toast or enjoying with yoghurt.

This recipe was contributed to Recipe Community by sophiabrown.

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.

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

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

Dark corn syrup adds texture, volume and deep flavor. For a lighter flavor, use light corn syrup. To make your own dark corn syrup, mix three parts light corn syrup and one part molasses. Use the same measurement of this mix in place of the dark corn syrup called for in your recipe.

Fresh ginger can be replaced with 2 tsp ground ginger.

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

You can find pandan leaves in the freezer section of most Asian food stores.

The apple peel, seeds and cores provide flavor and pectin, which helps thicken the sauce. Wash fruit before using.

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.

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

Perfect for summer treats, salted caramel ice cream can be served in many ways. Enjoy scoops in a cone, softly swirled into a sundae or sandwiched between cookies for an ice cream sandwich.

To ensure success with this recipe the butter must be added as much as possible in one piece. Cut one chunk (approx. 1 in. x 1 in. x 1 in.) and add a bit more if necessary, to achieve 1 oz.

To succeed with this recipe, the 30 g butter needs to be added as much as possible in one piece. Cut one chunk of approx. 60 mm x 40 mm x 10 mm and add some more if necessary.

Caramel sauce is made by mixing caramelised sugar with cream. Depending on the intended application, additional ingredients such as butter, fruit purees, liquors or vanilla are often added. Caramel sauce is used in a variety of desserts, though most notably as a topping for ice cream. Butterscotch sauce is made with dark brown sugar, butter and often a splash of whiskey.

Wash all surfaces and containers that will be used with hot sudsy water and rinse well with very hot water before use. To ensure preservation, clean jars and lids thoroughly in hot soapy water. Rinse by pouring boiling water over them. Prepare for filling by placing clean jars and lids in a baking pan and heat in oven at 212°F until required. Fill jars while jars are still warm.