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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I found this on a New Zealand site. 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. 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 |
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.
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