Evelyn Chartres Author
Jams and Spreads

Sweet Red Pepper Jelly

Sweet red pepper jelly is a recipe that combines a sweet jelly with a hint of heat, to enhance the flavour. Goes well with a cheese, such as with a baked Camembert, or a bagel topped with cream cheese and jelly. Delicious!

Ingredients

  • 1 cup (235 ml) of red bell peppers, seeded and chopped
  • 1/2 jalapeno, seeded and chopped
  • 6 cloves (15-30 g) of roasted garlic
  • 1 cup (235 ml) of apple cider vinegar (divided)
  • 3 cups (710 ml) of sugar
  • ¼ teaspoon (1.25 ml) of crushed chile flakes
  • 3 fluid ounce (85 ml) pouch of liquid pectin

Preparation

  1. Using a blender or food processor, purée peppers, garlic, and ½ cup (120 ml) of vinegar until smooth.
  2. Open pouch of pectin and keep within arms reach of the stove.
  3. In a large saucepan, combine all ingredients except for the pectin. Bring to a boil on high heat, stir frequently using a whisk.
  4. At high heat, let boil for 10 minutes while stirring constantly. At this stage, foam will expand considerably, be careful not to have it overflow.
  5. Pour in pectin, continue to stir for 1 minute. Remove from heat, and skim off any remaining foam.
  6. Pour into containers, and allow to cool. Refrigerate once cool.

Cretons

This is a classic French-Canadian breakfast spread. Made with pork, onions, spices and served over bread, this dish can be readily found in any Québec kitchen. While this spread can be served straight, many will enhance the flavour with mustard.

In English Canada this dish will typically get some confused looks. However, this dish should be judged with your tastebuds!

Ingredients

  • ¾ pounds (340 g) of cubed lean pork
  • ¾ cup (180 ml) of dry breadcrumbs
  • ¾ cup (180 ml) of finely chopped onions
  • 1 cup (235 ml) of water
  • 1 cup (235 ml) of milk
  • 1 teaspoon (5 ml) of salt
  • ½ teaspoon (2.5 ml) of white pepper
  • ⅛ teaspoon (0.63 ml) of ground cloves
  • ¼ teaspoon (1.25 ml) of cinnamon
  • ¼ teaspoon (1.25 ml) of nutmeg

Instructions

  1. Mix all ingredients into a pot. Bring to boil while stirring occasionally.
  2. Reduce heat to low. Simmer with a closed lid for an hour.
  3. Remove from heat then let cool for 15 minutes.
  4. Use a blender until you have a smooth texture.
  5. Let cool then refrigerate overnight.

Confitures a l’Oignon

Sweet Red Onion Jam

A jam made of sweet onions, wine and blackcurrant liqueur. This dish makes an excellent hors d’oeuvre when served with strong cheese and something crunchy, or served up on a toasted bagel.

I usually serve this up as a snack, mixing an aged cheddar, feta, or blue cheese and serving it atop a Grissol roasted baguettes (pictured).

Ingredients

  • 24 ounces (700 g) of minced red onions (approximately 3 large)
  • 3½ ounces (100 g) of butter
  • 5 ounces (150 g) of sugar
  • ½ teaspoon (2.5 ml) of salt
  • 1 teaspoon (5 ml) of pepper
  • ½ cup (100 ml) of red wine vinegar
  • 3 tablespoons (40 ml) of blackcurrant liqueur or port wine
  • 1 cup (200 ml) of red wine

Preparation

  1. Finely chop the onions. For speed use a food processor or for a smooth texture use a blender to get the desired consistency.
  2. In a deep pan, set stove on medium and melt butter.
  3. Reduce heat to low. Place onions in pan, mix and then allow the onions to sweat. Heat should just be below the point where the onions bubble over.
  4. Add salt, pepper and sugar to the pan. Stir until you have a consistent mixture.
  5. Moisten with red wine vinegar and blackcurrant liqueur. Mix thoroughly.
  6. Add in red wine and mix.
  7. Reduce near low heat and reduce the mixture until you have the desired consistency.  This step will take several hours, so remember to mix occasionally.
  8. Let cool then place contents in the fridge until ready to serve.