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Carrot & Chilli Jam


  • 750 g frozen or fresh carrots julienne
  • 250 g apricot jam
  • 15 30 ml green chilli, finely chopped


Place all the ingredients in a saucepan and bring to a boil. Reduce heat and simmer uncovered for 20 30 minutes or until reduced and sticky.

Serve with roast lamb or any cold meats of your choice. It also makes a lovely addition to a cheese platter.

Yields about 750 ml jam