Practical Method to Producing 5-Star Roasted Capsicum or Bell Pepper Marmalade – Sweet & Spicy Vegetable Spread – Vegetable Marmalade
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We hope you got benefit from reading it, now let's go back to roasted capsicum or bell pepper marmalade – sweet & spicy vegetable spread – vegetable marmalade recipe. You can cook roasted capsicum or bell pepper marmalade – sweet & spicy vegetable spread – vegetable marmalade using 5 ingredients and 3 steps. Here is how you do it.
To cook an unforgettable Roasted Capsicum or Bell Pepper Marmalade – Sweet & Spicy Vegetable Spread – Vegetable Marmalade, below are the components needed:
- You need of Capsicum – 3 (2 red & 1 yellow).
- Use 3/4 cup of Sugar.
- Provide 1/4 tsp of Freshly crushed black pepper.
- Provide 1 tbsp of Lemon Zest.
- Use of Juice of one lemon.
After readying the ingridients, next you are ready to make your tasty Roasted Capsicum or Bell Pepper Marmalade – Sweet & Spicy Vegetable Spread – Vegetable Marmalade by following the instructions on this section:
- 1. Roast the capsicum directly on the flame. With the help of tongs to turn capsicum and roast evenly. Roast until its surface turns black. 2. Put roasted capsicum in a bowl and cover with plastic wrap. Let it stand for 15 minutes. 3. Now peel the roasted capsicum and remove the black skin with the help of a knife. 4. Rinse the peeled capsicum with water and pat dry them. Cut the roasted capsicum and remove its seeds..
- 5. Roughly chopped roasted capsicum and put it into the grinder. Grind them into a smooth puree. 6. Switch on the gas and place a deep saucepan with grounded roasted capsicum puree along with sugar. Cook until marmalade gets thick and stir after every 2 minutes. 7. After 5 minutes add crushed black pepper and lemon zest. Cook marmalade for another 5 minutes on medium-high flame. 8. Allow marmalade to cool down. Then add lemon juice and mix well. 9. Store marmalade in a clean and dry glass jar..
- Tips : 1. Pour a few drops of prepared marmalade on a plate if it spreads then it’s not ready if it stays firm without moving then marmalade is ready. 2. Allow marmalade to cool completely. Then store in a clean and dry glass jar. 3. Keep marmalade in the refrigerator after every use. Use a clean and dry spoon. It last long for 4 months. 4. You can replace the red capsicum with green capsicum. For Lemon Zest – With the help of peeler remove the upper layer of lemon and slice it finely..
Recipe : Roasted Capsicum or Bell Pepper Marmalade – Sweet & Spicy Vegetable Spread – Vegetable Marmalade
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Simple tips to make Roasted Capsicum or Bell Pepper Marmalade – Sweet & Spicy Vegetable Spread – Vegetable Marmalade
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