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.