Name: Raspberry & Sweet Chilli Jam
Prep time: 15 min
Cook time: 50 min
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

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

Use this by default

Choose Step-by-step to follow one instruction at a time, or Full method to see all instructions together. Turn this on to save the selected view as your default on mobile and tablet.

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.

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.

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.

Ingredients

Method

Tips & Hints:

Tips & Hints:

Tips & Hints:

Feedback and Reviews

Follow Creative Gourmet for more recipes

See the entire Creative Gourmet recipe collection

Tips & Hints:

Ingredients

Method

Tips & Hints:

Tips & Hints:

Tips & Hints:

More Australian Recipes

Follow Creative Gourmet for more recipes

See the entire Creative Gourmet recipe collection

Tips & Hints: