A savoury summer marmalade is ideal to serve with cold meats or a barbecued steak.

Ingredients

• 8 large red peppers, halved and deseeded
• 2 long red chillies, deseeded and finely sliced
• 1 onion, peeled and finely chopped
• 2 teaspoons minced garlic
• 2 cups sugar
• grated rind of one lemon and one orange
• ¾ cup lemon juice
• ¼ cup orange juice
• ¼ cup wine or cider vinegar
• ½ teaspoon each cayenne pepper and salt
• 1 cup your favourite marmalade

Method

1. Preheat the oven grill to 220ºC. Line a baking tray with foil.
2. Place the red peppers cut side down on the prepared tray and grill for 3-4 minutes or until they blacken. Wrap in the foil and set aside until cool enough to handle. Peel and chop 4 peppers and finely slice 4.
3. Place peppers, chillies, onion, garlic, sugar, lemon and orange rind and juice, vinegar, cayenne and salt into a large saucepan and bring slowly to the boil, stirring until the sugar has dissolved.
4. Lower the heat and simmer firmly for 10 minutes. Add the marmalade and continue to cook for a further 10 minutes. Bottle into hot sterilised jars and seal when cold.

Cooks Tips

- This recipe calls for lots of fresh lemon juice, so grate or pare the lemon rind before squeezing the juice. Store leftover rind in an airtight bag in the freezer. - Use chilli sparingly at first - you can always add more but can never take it out.