Red Pepper Marmalade is not the kind of marmalade that you spread on your english muffins in the morning. It’s a relish, a sweet and spicy relish which pairs perfectly with cheese. It compliments soft creamy cheeses with it’s vivid red colour and spicy undertones.
My mother first introduced this to me many years ago. It’s been in my hand written and messy recipe book for a long time now. Kit wrote the recipe down - he loved it so much. He never writes down recipes!
It’s ideal to make when red peppers are in season and inexpensive. Although you could make a single jar easily in the middle of winter if you were longing for the taste of summer and buying out of season peppers. This recipe makes roughly six one and a half cup jars. Some to keep and tuck in the pantry for those grey days and supper cheese platters and some to give to others that need a little spot of something bright in their day.
Just looking at the ingredients - you know this is going to taste great. Vibrant, fresh and colourful - simmered together to make this beautiful relish.
More about the giveaway at the end of the post.
Red Pepper Marmalade
- 8 large red peppers/bell peppers (two of them finely sliced)
- 3/4 cup of lemon juice (roughly 3 lemons)
- zest of two lemons
- juice of one orange
- 1/4 cup of red wine vinegar
- 4 large cloves of garlic - crushed
- 1 onion finely chopped
- 2 cups of sugar
- 2 Tblspns tomato paste
- 1/2 tspn of chilli powder - more or less according to taste
- 1/2 tspn of salt
- 1 tspn fresh rosemary
- 1 tspn of fresh basil or marjoram
Place 6 of the peppers, the herbs and onion in a food processor - pulse until coarsely chopped.
Add to the other ingredients in a saucepan. Such beautiful colours! It’s just so vivid.
Bring to a boil stirring, then simmer for roughly 10 minutes until thick like jam.
Seal in jars. If you want to keep this for some time seal in sterilised jars using your favourite method.
We love to eat this with cheese or spread into a sandwich. Everyone in our house has a favourite - it seems to go well with many different kinds of cheese.
We tried it out with this Kapiti cheese - it was a nice compliment to the saltiness of the cheese. Leah preferred it with a Mainland blue. Isaac - liked it with cream cheese.
I have some put away in the pantry for another day, but within the afternoon I made this, this was all that was left of the first jar.
There is no reason why you could not make this with orange or yellow peppers, I’m sure the result would be equally as good.
To celebrate my 100th post this week I decided I would do a small giveaway for the the blog. I have two giveaways to send to two winners and I will send them anywhere in the world. The giveaway will be open for a week until Feb 28th NZ time and then drawn after that.
The first of these is a Kiwi classic - The Edmonds Cookbook. This little book contains so many New Zealand recipes and is in almost every New Zealand household. It’s a real gem, even after cooking for so many years I still find myself referring to it.
The second giveaway is for these four little children’s egg cups. These are a follow up to "what is an egg cosy?".
I’ll try my best to get them to the winner in one piece, but they are ceramic - so all care no responsibility taken on my part.
What do you have to do to win? Just leave a comment stating which item you would like to win and the name of a recipe (can be a baked item/dessert or a dish) you would like to see featured here. I’ll make the winners recipe suggestion - which could be .. err interesting :)
The winner will be chosen at random.
Best of luck to you all!