Capsicum (bell pepper) - 1-1-1 red, yellow, green (400 gram)
Lemon - 2 (juice)
Sugar - 250 grams
Black pepper powder - less then ¼ tsp
How to make Bell Pepper Marmalade
Place a wire net on top of the flame and roast bell pepper from all sides evenly. Roast until its surface turns black. Let the roasted bell pepper cool down completely then with help of a cloth remove the black skin from it. Remove rest of the black skin with help of knife. Now rinse with water and pat dry them. Remove the seeds and cut bell pepper. Make small pieces of ¼ of bell pepper and coarsely grind ¾ of bell pepper.
Add grinned bell pepper and small pieces of bell pepper in a pan and place it on flame for cooking marmalade. Also mix sugar into it. Cook until marmalade gets thick and stir after every 1-2 minutes.
Take out zest form one lemon .i.e. remove the upper layer of lemon and slice it finely and then add in marmalade. Also add black pepper powder.
Marmalade has become thick. Check it. Take 1-2 drops of marmalade and place them in a bowl. If it sticks to your fingers that means it’s ready. Turn off the gas.
Bell pepper marmalade is ready. Add lemon juice once marmalade is cooled completely.
Bell pepper marmalade is ready. Store it in airtight container once it’s cooled down completely. It can be stored for up to 6 months.
Serve it with burger, chips or serve them with parantha in kid’s tiffin. They will love eating it.
Before storing bell pepper in container, make sure you wash it nicely and dry it under sunlight.
Use a clean and dry spoon for taking out marmalade.