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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.