Red Capsicum Marmalade - cooking recipe

Ingredients

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

Preparation

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.