Ingredients for Red Capsicum Marmalade
- 8 large red capsicums
- Lemon Juice
- Orange Juice
- Red Wine Vinegar
- Garlic Cloves
- Onion
- 1.5kg granulated sugar
- Tomato Paste
- Cayenne Pepper
- Salt
- Fresh Rosemary
- Fresh Marjoram
- Lemon, Zest Of
- Orange, Zest Of
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How to Make Red Capsicum Marmalade
- Preheat your grill to high heat. Grill 8 large red capsicums until the skins are blackened all over. This will take about 10-15 minutes, turning frequently.
- Place the grilled capsicums in a bowl, cover with plastic wrap, and let them steam for 15 minutes. This will make peeling easier.
- Once cool enough to handle, peel, halve, remove the seeds and core from the capsicums.
- Finely chop 6 of the capsicums. Julienne the remaining 2 capsicums into thin strips.
- In a large, heavy-bottomed saucepan, combine the chopped capsicums, julienned capsicums, 1.5kg granulated sugar, 250ml white wine vinegar, 100ml water, and the zest and juice of 1 lemon.
- Stir the mixture over a low heat until the sugar dissolves completely.
- Bring the mixture to a rolling boil, then reduce the heat to a gentle simmer.
- Continue to simmer for 10-15 minutes, or until the marmalade thickens to a jam-like consistency. Stir frequently to prevent sticking.
- To test for setting point, place a small spoonful of marmalade onto a chilled plate. If it wrinkles when pushed with a finger, it's ready.
- Carefully ladle the hot marmalade into sterilized jars, leaving a small headspace. Wipe the rims clean, and seal tightly.
- Allow the jars to cool completely. Check for a good seal (the lid should not flex when pressed). Store in a cool, dark place for at least 6 weeks before enjoying.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
472g
Fat
0g
Carbs
43g
