I don’t know about you, but I really don’t like green peppers! It’s annoying when you buy an assorted bag and realise you don’t want to use the green pepper. Even roasted I find they still have that bitter taste. So, what to do with them? ….. An easy to make yet...
A quick savoury marmalade with a deep red colour.Delicious served on griddled large flat mushrooms topped with shavings of a hard cheese.
A beautiful rich red marmalade/ jam, and perfect for the breakfast table, as well as baking and general cooking. I use a minimum amount of sugar but boil it for longer to get a thick but sharp marmalade. For a sweeter tooth increase the sugar by 150g and decrease the boiling time slightly.
A beautiful rich green jam, perfect of breakfast on sourdough toast. I keep the quarters of orange in the jam to keep the orange flavour. You can chop it up and add it to the jam.
A beautiful deep pink marmalade made with pink grapefruit, and perfect for breakfast. With its strong tart flavour it can also be useful in your baking such as in a swiss roll.I like to use it in individual frangipan tarts as it brings on a completely new flavour and is not so sweet. A spoonful...