Name: Red Capsicum Marmalade
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 cups
Cuisine: Australian, New Zealand
Ingredients: 8 large red capsicums; 3/4 cup lemon juice; 1/4 cup orange juice; 1/4 cup red wine vinegar; 4 large garlic cloves, peeled and chopped; 1 onion, peeled and finely chopped; 2 cups sugar; 2 tablespoons tomato paste; 1/2 teaspoon cayenne pepper; 1/2 teaspoon salt; 1 teaspoon fresh rosemary, chopped; 1 teaspoon fresh marjoram, chopped; 1 lemon, zest of; 1 orange, zest of

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Red Capsicum Marmalade

At a Glance

Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Servings: 4 cups

Dietary

Vegan

I found this on a New Zealand site. Sounded interesting so I've posted it to share. Quantity is only a guess as I haven't made this myself yet, but I do intend to soon. Please remember that this is a preserve. The marmalade needs to sit for at least 6 weeks before you try it.

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Equipment

Grill, saucepan, sterilised jars

Ingredients

8 large red capsicums
3/4 cup lemon juice
1/4 cup orange juice
1/4 cup red wine vinegar
4 large garlic cloves, peeled and chopped
1 onion, peeled and finely chopped
2 cups sugar
2 tablespoons tomato paste
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh marjoram, chopped
1 lemon, zest of
1 orange, zest of

Instructions

Grill the red capsicum under a searing hot heat until they blacken.
Halve, remove the seeds and core.
Chop 6 capsicums finely and cut the remaining 2 into fine julienne slices.
Place all the ingredients into a saucepan and stir over a low heat until the sugar has dissolved.
Bring to the boil then reduce to a gently simmer.
Cook 10 minutes until the mixture is thick and the consistency of jam.
Bottle into hot sterilised jars and seal.

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