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