This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Method
1.Put all the ingredients in a large saucepan. Bring to the boil, then lower the temperature and gently simmer for 2-2½ hours or until thickened and reduced in volume.
2.Pour into hot sterilised jars and cover with lids while hot. Leave for three weeks before eating as the flavours develop beautifully with time.
Note
- Makes 2-3 jars – Make preserves in small batches to avoid sweating it out in a hot kitchen for hours on end!