Best Red Capsicum Marmalade Recipes

RED PEPPER SAVORY JAM

Steps:

• Cut peppers in half and seed them.
• In the food processor, grind them coarsely.
• Place in a bowl, add salt and cover with plastic wrap.
• Leave overnight in a cool place.
• The next day drain off half the liquid.
• Combine the ground peppers, remaining liquid, vinegar, sugar and cayenne in a saucepan.
• Bring to a boil and reduce it and then reduce to a simmer.
• Cook for one hour, until thickened, stirring occasionally.
• When thick, pour into sterilized jars and either seal or refrigerate.
• Jam will keep for up to 3 months.
• Makes 2 cups (500ml).

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 ONION MARMALADE

Steps:

• Heat oil in heavy large pot over medium heat. Add onions and dried red pepper. Cover and cook until onions are tender, stirring occasionally, about 15 minutes. Add brown sugar, vinegar, Sherry and ginger. Cook uncovered until onions are very tender and mixture is thick, stirring frequently, about 20 minutes. Add raisins and cook until mixture is very thick and dark, stirring frequently, about 20 minutes. Season to taste with salt and pepper. Cool completely. (Can be prepared 4 days ahead. Cover and refrigerate.)

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.

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.

GRILLED FILLET OF DOVER SOLE WITH RED PEPPER MARMALADE

Steps:

• Pick and blanch basil leaves. Refresh in iced water immediately. Dry thoroughly and place in a food processor. Add a little olive oil and puree. Scrape basil from sides of the jug and add more oil. Season with salt and pepper and place in a small saucepan. Place on the flat top or over a low flame and cook for 1/2 hour. Pass through a fine strainer pressing well to extract maximum flavor. Add finely chopped tomato concasse, chopped black olives, and chopped basil and chives. Finish with 1 tablespoon Balsamic vinegar.
• For the marmalade, cook red peppers under a preheated grill until blistered and well charred on all sides. Place in a bag and leave until cool enough to handle, then peel, deseed and cut into small dice. Heat the oil in a pan, add the onion and sweat until soft and translucent. Add the garlic and sweat for another minute. Add red peppers, chili, and sugar and sweat for 2 minutes. Add the red wine vinegar and boil until reduced by half. Stir in the stock, reduce the heat and simmer until very thick. Add the tomatoes and cook for 3 minutes, stirring frequently. Keep warm.
• To assemble the dish, season the fish with salt and pepper, coat with olive oil and in a very hot grill pan, mark the fish and then transfer to baking tray. Cook in a preheated 200 degree oven for 4 minutes. Remove the fish and let rest for 1 minute. Place a bit of the red pepper marmalade in the center of a plate. Place the fish on top, and arrange some of the herb salad on top of the fish. Drizzle the basil oil and balsamic around the plate. Serve immediately.
• For the Herb Salad: Combine the vinegar, lime juice and olive oil and toss in the herbs, season with salt and pepper. Set aside.