- 1 kg Rose Hip pulp (Rosa canina), at a sloppy consistency
- 150 gm Green Gage jam
- 5 Onions
- 5 Garlic cloves
- 2 cups Vinegar
- 1 cup Lemon juice
- 2 tbsp. of Tassie Native Peppers (Tasmannia lanceolata) Rehydrated in 1 cup water
- 1 tbsp. Lemon rind
- 3 tbsp. Hot Paprika
- 1 tbsp. Black mustard seeds
- 1 tbsp. White mustard seeds
- 5 Bay leaves
- 5 Cardamom seeds
- 8 Cloves
- 1/2 Cinnamon
- 1 tsp. Sea Salt
- 1/2 tsp. White Pepper
Fry onions and garlic until translucent then add Paprika, salt, white pepper, cinnamon and heat for 2 minutes to release aromas then add mustard seeds, bay leaves, cardamom seeds, rehydrated Tassie Peppers & the liquid heat for another minute or so then add 1 cup of the vinegar and simmer all this for about 5 minutes then add rest of vinegar, rose hip pulp, lemon juice, rind and Green Gage jam hard boil until reduced to the thickness you like and bottle.
I hope you enjoy.
