Total Time
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.

Ingredients Nutrition


  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

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!

cookiedog October 14, 2007

Havent made it yet, but the ingredients and porep are pretty self explanatory. You cannot buy a "Capsicum" as that is the part of a pepper that determines how hot or mild it is. I am pretty sure that the "Capsicums" mentioned are our (mine) old standby and favorite, sweet red bell peppers. always use firm very fresh red bell peppers, the color and flavor are amazing, they are particulaly great when chilled and sliced. The sdnap is delightful and the flavor almost sweet. There is almost no heat and they come off very fruity.

Kynthia R. September 23, 2015

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.

Nancy W. September 02, 2013