what's for lunch?

Today I have a few recipes to whip up which have been tickling my fancy for a while including pistachio cake, scarlet pepper and red chilli jam and perfecting my vanilla custard ice cream technique! Hmmm sounds a little bit glorious. The jam comes out a little like sweet chilli sauce if that's your thing.

Scarlet pepper and chilli jam
8 red peppers halved deseeded and and chopped
8 medium sized chillis halved and chopped with seeds
1.25 kg sugar
600mls white wine vinegar
juice of 1 lemon
350mls liquid pectin.
Put all ingredients except lemon and pectin into large pan and bring to the boil.  Simmer until vegetables tender. Leave to cool a little then blitz quickly in a food processor leaving mixture chunky.  Put a small saucer in the freezer.  Put the mixture back into a clean saucepan with the lemon juice, bring to the boil and boil for 1 minute.  Take off the heat, stir the pectin in and gradually bring to the boil again.  Use a jam thermometer to test when you are nearing the setting point (104-106C).  Also do the wrinkle test if needed.  A drop of mixture onto the frozen saucer and popped in the freeze for one minute.  If the surface wrinkles when you push it gently with your finger it has reached the setting point.  If too liquid just keep boiling for a few more minutes.  Sterilize jam jars by putting them into an oven at 180C for 20minutes.  Scrape off any scum on top of the mixture and ladle into hot jars.  The jam thickens as it cools!

As Orson Welles said 'ask not what you can do for your country, ask what's for lunch...'