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. Chop  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.