“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.”
READY IN:
40mins
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

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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