Raspberry & Sweet Chilli Jam

Prep: 15 Minutes

Cook: 50 Minutes

Serves: 12

Difficulty:

Cuisine:

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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.

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Raspberry & Sweet Chilli Jam

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.