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Carrot & Chilli Jam
Ingredients
750 g frozen or fresh carrots julienne
250 g apricot jam
15 – 30 ml green chilli, finely chopped
Method
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
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