Capsicum (red pepper) jam on camembert

This is one of my favourite recipes that works at everything from BBQs to cocktail parties. Everyone loves it and you can make it well in advance (handy as I’m never organised on the day).

400 g capsicums (red peppers) seeded and cut into slices as if for thick marmalade
200 g sugar
100 g red wine vinegar (or any other)
50 g water
1 round of Camembert cheese

Throw the lot into a saucepan and bring to the boil, stirring regularly. Let the pot simmer for around 45 minutes. Additional water may be needed for added goo. Remove from heat and let the jam cool fully before using. Bring the Camembert to room temperature, then cover the top of the cheese with the jam, and serve with biscuits and a cheese knife.


I’m a technical author, journalist and writer from Australia who has been living in Europe since 2000 and exploring the world from there. My passions are writing, snow sports and travel.

Posted in Recipes

About me

Wendy Hollands writer in Annecy, France

I'm an experienced technical writer based in the French Alps. I enjoy learning French language nuances, winter sports and travel. Drop by, my other site.

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