Red Capsicum Marmalade Recipes

RED CAPSICUM MARMALADE

Steps:

• 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.

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.

RED PEPPER AND GINGER MARMALADE

Steps:

• Core and seed the peppers, and cut into 1/4" wide lengthwise strips(you should get about 12 cups).
• Heat the butter and oil in a heavy flameproof casserole dish. Add garlic and ginger, and cook over low heat for about 3 minutes. Add the peppers, and stir well to coat.
• Mix in the orange zest, juice, sugar, and pepper. Stir gently and cover. Cook over medium-low heat,stirring occasionally, until the peppers are wilted and their skins are soft, about 25 minutes.
• Remove the cover and keep cooking over low heat, stirring frequently, until most of the liquid has evaporated, about 2 hours.
• Serve hot or at room temperature. This keeps, covered tightly, in the fridge for up to 5 days.