Evelyn Chartres Author
Jam

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.

Baked Camembert

A quick and easy treat that is sure to please. This recipe features Camembert, garlic, and a onion jam (or similar) to create a ready-made cheese fondue.

This dish can be enjoyed with toasted baguettes, Grissols/Melba toast, bread sticks, and/or crackers. Guests can either scoop the cheese directly, or use a spoon for a more cultured experience!

Ingredients

  • 8 ounces (225 g) of Camembert
  • 2 cloves (5-10 g) of garlic
  • 1 tablespoon (15 ml) of olive oil
  • 1/4 teaspoon (1.25 ml) of Herbes de Provence
  • 2 tablespoons (30 ml) of onion jam

Instructions

  1. (Optional) Place the cheese in the freezer for 30 to 45 minutes to harden the cheese prior to cutting.
  2. Pre-heat oven to 350°F (175°C).
  3. Remove the cheese from it’s packaging. Peel away the top part of the rind, while cutting in towards the center, to create a well.
  4. Cut into the cheese in a grid pattern, be sure not the pierce the rind.
  5. Peel then fine mince the garlic cloves. Rub the garlic into the cheese.
  6. Pour olive oil onto the cheese, then top with herbes.
  7. Place atop a sheet of tin foil, then bake in the oven for 15 minutes.
  8. Remove from the oven and add the onion jam. Bake for another 5 minutes.
  9. Remove from oven. Serve with toasted baguettes, or ready-made Grissols/Melba toast and enjoy!

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.