Red Capsicum Marmalade

"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."
photo by Stephanie Y. photo by Stephanie Y.
photo by Stephanie Y.
Ready In:
4 cups




  • 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.

Questions & Replies

  1. Can this recipe be hot water bath canned and if so how long do you boil it for?


  1. 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.
  2. 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...
  3. 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!
  4. 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.
  5. 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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