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    You are in: Home / Australian / Red Capsicum Marmalade Recipe
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    Red Capsicum Marmalade
    Red Capsicum Marmalade. Photo by cookiedog

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    4.0 5

    Rate it! | Read 5 Reviews

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Jewelies's Note:

    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:

    Yield:

    cups

    Units: US | Metric

    Directions:

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

    Browse Our Top Jams and Preserves Recipes

    Ratings & Reviews:

    • on May 27, 2011

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on October 24, 2007

      55

      I have just finished making this about 1 hour ago and still warm... I had to try a little on a cracker. It is soooooooooo good. I made half of the recipe and like one other reviewer, I put the capsicums in the food processor and watched them carefully so as not to puree and they were fine. There is a little heat with the cayenne pepper which I normally never use, however, it gives it a little heat which blends really well with the sweetness. I think this will be wonderful with cold meat and just on dry biscuits. Thanks for the recipe.. Update a few days later....I also found this really become a richer flavour as time went by... A more subtle rounding of flavours. No way it will last 1 month here... Maybe 1 week and yes it was wonderful with ham and toast,, anything...

      people found this review Helpful. Was this review helpful to you? Yes | No

    • on October 14, 2007

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Red Capsicum Marmalade

    Serving Size: 1 (2178 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 532.4
     
    Calories from Fat 11
    12%
    Total Fat 1.2 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 371.8 mg
    15%
    Total Carbohydrate 130.0 g
    43%
    Dietary Fiber 8.0 g
    32%
    Sugars 118.2 g
    472%
    Protein 4.4 g
    8%

    The following items or measurements are not included:

    fresh marjoram

    lemons, zest of

    oranges, zest of

    Detailed Nutrition Values About Nutrition Info

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