This perfectly balanced combination of capsicum and chilli make this Julie Le Clerc jam and absolute essential for summer. Here are some ideas for you to enjoy this fabulous condiment.


  • Heat together ½ cup JLC capsicum chilli jam and 2-3 Tbsp Giusti balsamic. Toss through freshly-cooked brussels sprouts, green beans or blanched asparagus.
  • Perfect with homemade sweetcorn fritters.
  • Make your favourite meatballs, mini size, and thread them onto long knotted bamboo picks. Drizzle with heated capsicum chilli jam.
  • Add chopped fresh coriander and lime juice and use as a dipping sauce for BBQ prawns or skewered chicken.
  • Take a packet of Sabato mini savoury pastry cases. Put a heaped teaspoon of crème fraiche or mascarpone in each. Place a scallop on top. Cover with a thin layer of capsicum chilli jam and heat through in the oven at 180ºC for 5 minutes and serve.
  • Serve alongside a classic big breakfast.
  • Grease medium or large muffin tins. Line with Paneton puff pastry. Fill with a mixture of diced Akaroa salmon and capsicum chilli jam. Season. Place a puff pastry lid on top. Bake at 180ºC for 12-15 minutes.
  • Fill a platter, small or large, with freshly-smoked seafood like Akaroa smoked salmon or smoked mussels. Place a bowl of capsicum chilli jam in the centre and serve.


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