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.