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    You are in: Home / Australian / Red Capsicum Marmalade Recipe
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    Red Capsicum Marmalade

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on October 14, 2007

      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!

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    • on September 02, 2013

      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.

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    • on May 27, 2011

      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.

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    • on October 24, 2007

      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...

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    • on April 16, 2007

      This did not work for us; the citrus overpowered the red peppers completely. We love almost all citrus but not in this. This tasted like citrus marmelade with the peppers tossed in for bulk. I'll stick to making my Red Pepper Jelly and my Marinated Roasted Red Peppers when we get a hankering for red peppers (capsicums).

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    • on March 19, 2007

      Jewelies, I had to come back and update this review. This was such a lovely color that I decided to make some as xmas gifts. All those who received it raved about it and are begging for more. Also, from the jars kept for DH, I should mention that the flavour really improves after a while (a month maybe?)Oh, and btw I didn't chop or julienne the capsicums, i threw them in the food processor til about finely chopped, more or less. Anyway this recipe has done wonders for my culinary reputation, so thanks again.

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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
    Total Fat 1.2 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 371.8 mg
    Total Carbohydrate 130.0 g
    Dietary Fiber 8.0 g
    Sugars 118.2 g
    Protein 4.4 g

    The following items or measurements are not included:

    fresh marjoram

    lemons, zest of

    oranges, zest of

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