( MAKES 2 medium-sized jars )
Photo by 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.
- Peel and grate beetroot and Granny Smith apples.
- 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.
- Simmer until liquid has evaporated and the mixture becomes thick and velvety.
- Remove the herbs and seal into sterilised glass jars.