Capsicum Marmalade

8 large capsicums,

3/4 C lemon juice,

1/4 C orange juice,

1/4C red wine vinegar,

4 large garlic cloves, peeled and chopped

1 onion , peeled and chopped

2 C sugar

2 tbsp tomato paste

1/2 tsp cayenne pepper

1/2 tsp salt

1 tsp fresh rosemary, chopped

1 tsp fresh marjoram , chopped

1 lemon, zest of

1 orange, zest of


  1. Grill the capsicums under a searing hot heat until they blacken
  2. Halve, remove the seeds and core
  3. ChopĀ  6 capsicums finely and cut the remaining 2 into fine julienne slices
  4. Place all ingredients into a saucepan and stir over a low heat until the sugar has dissolved.
  5. Bring to the boil then reduce to a gentle 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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