Red Capsicum Marmalade

Recipe by Jewelies
READY IN: 40mins
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Grill the red capsicum under a searing hot heat until they blacken.
  • Halve, remove the seeds and core.
  • Chop 6 capsicums finely and cut the remaining 2 into fine julienne slices.
  • Place all the ingredients into a saucepan and stir over a low heat until the sugar has dissolved.
  • Bring to the boil then reduce to a gently simmer.
  • Cook 10 minutes until the mixture is thick and the consistency of jam.
  • Bottle into hot sterilised jars and seal.
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