INGREDIENTS

• 2 tbsp extra virgin olive oil

• 2 tbsp mustard seeds

• 2 red onions, finely chopped

• 8 long red chillies, finely sliced

• 2 large pineapples, peeled

• 2 green apples, grated

• 2 cups rapadura sugar

• 2 cups apple cider vinegar

• 1/2 cup water

• 1 tsp salt flakes

METHOD

Heat oil in a large saucepan. Add mustard seeds, onion and chilli. Sauté for 4-5 minutes. Cut pineapple into 1-2cm cubes and add to saucepan. Stir through apple, rapadura sugar, vinegar, water and salt. Bring mixture to a simmer. Cover and allow jam to cook for 1 hour or until mixture has reduced.

Transfer hot jam into sterilised jars and seal immediately. 

Serve with Christmas ham, roast pork or seafood. 

For the ultimate cheese toastie, add a generous spread between slices of gruyere cheese and good quality sourdough bread.