This spicy homemade jam goes well with cold cuts of ham, turkey or pork. You can add it to burgers, baguettes and serve it with barbecued fish.
Ingredients
200g long red chillies (about 8-10 chillies)
8 small bird's eye red chillies
1 red onion, peeled and roughly chopped
2 tablespoons peanut or canola oil
1 cup white wine vinegar
5 cups caster sugar
1/2 cup fresh lime juice
600g Creative Gourmet frozen Raspberries
Method
Halve chillies lengthways and remove seeds. Roughly chop and place in a food processor. Add onion and process until finely chopped.
Heat oil in a large heavy-based saucepan over medium heat. Add chilli and onion mixture. Cook, stirring often, for 2 minutes.
Add vinegar, sugar and lime juice. Stir until sugar dissolves and bring to the boil. Stir in frozen raspberries. Reduce heat and simmer, uncovered and stirring occasionally, for 45-50 minutes until thick and syrupy.
Spoon hot jam into hot sterilized jars. Cover with lids. When cool, seal and refrigerate. Store in the fridge and use within 6 weeks.
Tips & Hints
For a spicier chilli 'kick', add an extra 1or 2 small red chillies, If you prefer not to sterilize jars, spoon the hot relish into a clean airtight jars (wash them in the dishwasher) and store in the fridge for 2-3 weeks, Sugar substitute does not work in jams and preserves as the sugar is required as a gelling agent as well as a preserve. The great thing about this chutney, it's so spicy and flavoursome you don't need much to add a good punch to your meal.
