Red Pepper Jelly

Name: Red Pepper Jelly
Ingredients: 2 teaspoons olive oil; 2 sheets gelatine, titanium strength; 100 ml (3½ fl oz) blood orange juice (about 2 oranges); 100 ml (3½ fl oz) blood orange juice (about 2 oranges); sea salt flakes; caster (superfine) sugar, to taste; ½ whole allspice; 1 fresh bay leaf; 400 ml (14 fl oz) red pepper (capsicum) juice (about 2 peppers); 400 ml (14 fl oz) red pepper (capsicum) juice (about 2 peppers); 1 teaspoon Sichuan peppercorns; 2 g (1/16 oz) coriander seeds

Preparation info

Difficulty
Medium

Appears in

Bentley

By Brent Savage

Published 2010

About

Ingredients

1 teaspoon Sichuan peppercorns
2 g (1/16 oz) coriander seeds

Condiment
Gluten-free

Method

Preheat the oven to 180°C (350°F/Gas 4). Roast the spices and bay leaf for 3–4 minutes.

Place the red pepper and orang