Red Capsicum Marmalade

Total Time
40mins
Prep
20 mins
Cook
20 mins

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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Ingredients

Nutrition

Directions

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

5 5

This is wonderful! I couldn't wait the 6 weeks, so I took a bite before canning it and I love how all the flavors come together- the citrus, cayenne and herbs provide layers of flavors. I plan on serving this with some crackers and cream cheese. I made half a recipe which came out to 3 half pints. Thank you Jewelies- this is a GREAT recipe!

5 5

This is awesome stuff! I expected sweet but it is a balance of sweet and acid. Did use one yellow pepper to add more color but I will be making this for holiday presents. Thanks for posting.

4 5

I have made this on a couple of occasions and have enjoyed it immensely. Although i found it difficult to wait 6 weeks it was definitely worth the wait.