On the day Clotilde is meeting up with New York readers of her wonderful blog Chocolate and Zucchini I shall be in Sydney having brunch with Madame Shawshank. As we met via C&Z , it seemed appropriate I should take her a small gift from my kitchen. I decided on this Red Pepper Jelly which is wonderful either on toast or as an alternative to quince paste with cheese.
The recipe was given to me back in the eighties by my friend Vivienne. I have not made it in years. After enjoying it with some blue cheese over the weekend I think I will keep a jar in the fridge. I have bought a similar but spicier version of this from the wonderful little Basque village of Espelette .
RED PEPPER JELLY
1 1/2 cups minced (or finely chopped) red peppers (capsicum)
1 cup cider vinegar
1/2 cup water
1/2 packet pectin
2 1/4 cups sugar
Method
Put peppers,vinegar, water and pectin in a large pan. Boil, stirring frequently for 5 minutes.
Add sugar and boil briskly until set.
I use a candy thermometer and boil it to to jelly stage.
Put into clean sterilised jars and seal.
Serve with cheese or as a spread on bread.
