What to do with capsicum chilli jam...

• Heat together ½ cup Julie Le Clerc capsicum chilli jam  and 2-3 Tbsp Giusti balsamic . Toss through freshly-cooked brussel 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 pastry cases. Put a heaped tsp creme fraiche or mascarpone in each. Place a scallop on top. Cover with a whin layer or capsicum chilli jam and heat through in a moderate oven for 5 minutes.
• Serve alongside a classic big breakfast.
• Grease medium or large muffin tins. Line with flaky puff pastry . Fill with a mixture of diced Akaroa salmon and capsicum chilli jam, season with salt and pepper. Place a puff pastrylid on top. Bake at 180ºC for 12-15 minutes.
• Fill a platter, small or large, with freshly-smoked seafood such as Akaroa smoked salmon  or smoked mussels. Place a bowl of capsicum chilli jam in the centre and serve.