Red Capsicum Marmalade

• 8 large red capsicums
• 3/4 cup lemon juice
• 1/4 cup orange juice
• 1/4 cup red wine vinegar
• 4 large garlic cloves, peeled and chopped
• 1 onion, peeled and finely chopped
• 2 cups sugar
• 2 tablespoons tomato paste
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh marjoram, chopped
• 1 lemon, zest of
• 1 orange, zest of

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.

red capsicums, lemon juice, orange juice, red wine vinegar, garlic, onion, sugar, tomato paste, cayenne pepper, salt, fresh rosemary, fresh marjoram, lemon, orange

Taken from www.food.com/recipe/red-capsicum-marmalade-140643 (may not work)