This recipe was supplied by Tim and Deb Campbell from Lords Place Cafe
- 2 bunches of medium beetroot (peeled and grated)
- 4 medium red onions (thinly sliced)
- 3 cups caster sugar
- 750ml red wine
Add all ingredients into a large pot and bring to the boil, then turn to a simmer until liquid has almost evaporated.
The jam is a fantastic accompaniment to gourmet beef burgers, great with roast beef and horseradish cream and on cold meat platters.