The Cottage Smallholder

Veronica, I've had a look - I think it is this one:

1kg red peppers, cored and seeded

1.25kg sugar

150ml cider vinegar

150ml lemon juice

175ml pectin stock

Put peppers in electric blender and blend until very finely chopped, or mince twice, collecting the juices. Put in a large pan with the sugar and vinegar. Bring to the boil, stirring until the sugar has dissolved. Remove from the heat and set aside for 30 - 45 minutes.

Add lemon juice and bring back to the boil, stirring frequently. Boil rapidly for 2 minutes.

Stir in the pectin stock and strain through a nylon jelly bag or 2 thicknesses of muslin in a sieve. Collect in a heated bowl, skim, pour into small, hot sterilized jars and cover.

NB: Do not use a thick flannel or felt jelly bag or the jelly will begin to set before it has all run through. (Mine was beginning to set at this point)

Just before I left France, I picked up a couple of net bags of red peppers, at only Euro 1.45 per net - each having about 6 large peppers - wonderful value.