Description The original, multi award-winner, this addictive, sticky-sweet chilli jam smoulders with a gentle heat from fistfuls of fresh red chillies. Incredibly versatile, chilli jam is beautiful with fish, meats, sarnies and creamy cheeses. Recipe Suggestions Barbecued prawns with chilli jam: Serves 4 Mix 3 dsp of Chilli Jam, 1 crushed garlic clove, juice of 2 limes and some cracked black pepper in a bowl Add 48 raw peeled prawns to the mix and stir well to coat thoroughly, cover and leave for 20 mins Thread 4 prawns onto each skewer and barbecue or cook under a very hot grill for 3-4 mins turning once and basting with the marinade Lay the skewer on a bed of mixed leaves and sprinkle chopped coriander, serve immediately with grilled/barbecued lime half. CHILLI AND PEPPER RELISH: Raw Cane Sugar, Red Chillies (19%), Red Peppers (19%), Cider Vinegar, Onions, Garlic, Concentrated Lemon Juice, Sea Salt. Refrigerate after opening. Gluten free.
