Marmellata di Peperoni

peppersRosanna, Luca’s mom has been making this AWESOME sweet/hot red pepper marmalade lately that I am totally addicted to.  Though pepper season here just about ended with our first big snow this weekend, I’m looking forward to making it next fall (and eating my way through Rosanna’s stock in the meantime).

It’s best with caprino or robiola cheese on bread or grissini, I think.  Luca likes it with drier, aged cheeses, but I think it covers up their flavor too much.  I like the contrast of the hot spicy marmalade and the cool creamy soft cheeses.  It’s so beautiful, you can’t help but fall in love.  Sometimes (okay, only when I don’t have either cheese or bread on hand), I open up the jar just to look at the shiny red pepper gem-iness.

Ingredients

1kg Red Bell Peppers

2.5 hg Hot Red Peppers (the little, perfectly round ones)

1 cup Vinegar

1 kg. sugar

Method

1.  Clean and weigh ingredients.

2.  Dice the peppers into small pieces and cook for 10 – 15 minutes with the vinegar and sugar.

3.  Transfer the mixture to the mixer and blend.  Replace the mixture on the stove and cook until it’s dense.  Transfer to sterilized glass jars while hot.  Close the jars and turn on their tops for ten minutes.  Place jars right side up and let cool.

 These pictures don’t do the marmalade justice, but maybe you can get an idea…

marmalade
peppers
marmalade

 

 

3 Comments

  1. Carrie · December 2, 2008

    Looks yummy!!! Will have to try that next summer! Oak is into preserving – I’ll have to send him this recipe. What’s an hg? Remember some of us are not on the metric system… haha :) Did you know you can preserve stocks? Oak made a ton of jars of turkey stock this past weekend. It’s a lot handier than having to defrost the frozen stuff!

    PS Did I give you that plate? It looks familiar.. haha :) Maybe I just remember you having it in the States.. hah :)

  2. Shira · December 2, 2008

    I’ve never been into canning, but it’s so populare here, I know I’m going to end up trying it this year. The possibility of contamination scares me – they hammered on that alot at culinary school. That’s a great idea about stock. I usually just make a wimpy version at the last minute when I need it because I dread the thought of having to defrost it. (Not that defrosting is that difficult…but….)

    You totally gave me these plates! And now they’ve made the transatlantic trip! We love them – they’re great dessert plates, we use them almost everyday and haven’t broken one yet. The box that they came in is so hot that I’ve been saving it forever.

    Thanks for reminding me about the hectogram, I meant to convert the measurements, and then forgot. 1hg = 100g = 3.5 oz .

  3. Carrie · December 4, 2008

    Oh man, that’s so funny that you brought those plates all the way to Italy! They are still totally hot though. :)

    I agree defrosting is a pain. Usually because I forget about it until the second I need the stock! Then it’s in the microwave for 10 minutes until enough melts for my recipe. haha :)

    Sounds like Oak would fit in with all the Italian folk, with all the gardening and food preservation practices.. haha. He is getting a pressure canner for christmas (he already knows, so I’m not ruining his surprise.. haha). Apparently that is supposed to make the process easier and you can preserve more things because the temperature is higher. (You aren’t limited to acidic things) Maybe I’ll have to document one of his canning ventures on my blog sometime soon!

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