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Macadamia chilli jam

Macadamia chilli jam recipe. Make a batch and add to soups, pasta, sandwiches – anything to add extra flavour and zing.
Course Condiment
Preference Dairy Free
Perfect for Weekend Wonder
Skill level Confident


  • 1-2 tbsp oil
  • 1 medium brown onion sliced
  • 1 small red capsicum halved, de-seeded, flesh removed, finely sliced
  • 3 long red chillies
  • 1 tbsp dried crushed chilli
  • 5 cloves garlic crushed
  • 5 cm piece of ginger peeled and grated
  • 2 tbsp fish sauce
  • 2 tbsp brown sugar or to taste
  • 2 tbsp lime juice
  • 1/2 cup macadamias roasted


  • Heat oil in a heavy based frying pan over medium heat. Add onion, capsicum, chilli, garlic and ginger and cook for 5 minutes, stirring occasionally. Reduce heat to low and cook, stirring occasionally until mixture is golden and soft, about 15 minutes.
  • Add fish sauce, brown sugar and lime juice and cook for a further 3-4 minutes. Adjust the flavour by adding a little more fish sauce, lime and sugar to your taste, adding only a little at a time.
  • Stir through the roasted macadamias and allow to stand so the macadamias absorb the flavour and the mixture cools, about 15 minutes.
  • Place the mixture in the bowl of a food processor and process until mixture forms a paste.


Calories: 925kcalCarbohydrates: 82gProtein: 15gFat: 67gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 48gTrans Fat: 1gSodium: 2875mgPotassium: 1621mgFiber: 17gSugar: 51gVitamin A: 8951IUVitamin C: 374mgCalcium: 184mgIron: 6mg

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