Red Capsicum Marmalade Recipes

RED ONION MARMALADE

Steps:

• Heat oil in heavy large pot over medium heat. Add onions and dried red pepper. Cover and cook until onions are tender, stirring occasionally, about 15 minutes. Add brown sugar, vinegar, Sherry and ginger. Cook uncovered until onions are very tender and mixture is thick, stirring frequently, about 20 minutes. Add raisins and cook until mixture is very thick and dark, stirring frequently, about 20 minutes. Season to taste with salt and pepper. Cool completely. (Can be prepared 4 days ahead. Cover and refrigerate.)

RED PEPPER SAVORY JAM

Steps:

• Cut peppers in half and seed them.
• In the food processor, grind them coarsely.
• Place in a bowl, add salt and cover with plastic wrap.
• Leave overnight in a cool place.
• The next day drain off half the liquid.
• Combine the ground peppers, remaining liquid, vinegar, sugar and cayenne in a saucepan.
• Bring to a boil and reduce it and then reduce to a simmer.
• Cook for one hour, until thickened, stirring occasionally.
• When thick, pour into sterilized jars and either seal or refrigerate.
• Jam will keep for up to 3 months.
• Makes 2 cups (500ml).

RED CAPSICUM MARMALADE

Steps:

• Wash capsicums, slice in half and remove seeds and membranes. Slice into thin strips.
• Place in a colander and sprinkle with the salt. Stand for 3 hours.
• Transfer tcapsicum to a large saucepan on medium heat. Add sugar and vinegar. Bring to boil, stirring often.
• Reduce heat to low and simmer, stirring occasionally, for 1 hour until reduced and syrupy.
• Sterlise jars. Spoon hot marmalade into warm jars and sealt tightly.