Beetroot jam

Tamara West

This beetroot jam has an Asian twist to it with the addition of chilli powder and five spice powder and kaffir lime leaves. Refrigerate once opened.

Ingredients

2	Beetroot (Main)
2	Granny Smith apples
¼ cup	Cider vinegar
1 tsp	Sugar
2	Oranges, zest & juice, or use tangelos
½ tsp	Five spice
¼ tsp	Chilli powder
3	Kaffir lime leaves
2 sprigs	Thyme

Directions

1. Peel and grate beetroot and Granny Smith apples.
2. Add to a saucepan over a medium heat with, cup cider vinegar, the zest and juice of tangelos or oranges, sugar, five spice powder, chilli powder, kaffir lime leaves and a few sprigs of fresh thyme.
3. Simmer until liquid has evaporated and the mixture becomes thick and velvety.
4. Remove the herbs and seal into sterilised glass jars.