7 Reviews

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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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.

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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.

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Nancy W. September 02, 2013

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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The Crock May 27, 2011

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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Elkaybee October 24, 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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omeomy #2 April 16, 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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heatherb March 19, 2007
Red Capsicum Marmalade