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Something special beyond fruits, easy recipe for colourful bell pepper murabba

Samira Vishwas | January 26, 2026 8:25 PM CST

Bell Pepper Murabba: Today, we bring you a unique and delicious recipe that will surely add charm to your dinner table—bell pepper murabba. You’ve probably had fruit murabbas often, but have you ever tried capsicum murabba? If not, you’re missing out on a wonderful flavor. This murabba is sweet, spicy, and slightly sour, making it perfect for serving with toast, crackers, cheese, or even roasted meat. It’s as easy to make as it is delicious to eat. So, put on your apron, turn on your favorite playlist, and let’s embark on this delicious culinary journey.

How is Bell Pepper Murabba?

You might be wondering, why bell peppers? Well, there are several reasons. First, bell peppers have a natural sweetness that’s enhanced by cooking. Second, their texture is perfect for murabba; they soften but still remain slightly chewy. Third, their vibrant colors make your murabba irresistibly attractive. The combination of red, yellow, and green bell peppers gives your murabba a rainbow-like appearance that’s pleasing to the eye. It’s not only delicious but also visually beautiful, making it the perfect dish to impress your guests. This murabba can be stored in your refrigerator for months, making it a great choice for those who like to prepare in advance.

Bell Pepper Marmalade Recipe

Bell Pepper Marmalade is a unique and delicious spread made with bell peppers, sugar, and mild spices. The mild sweetness and mild spiciness of bell peppers are perfectly balanced. This marmalade is perfect with toast, crackers, sandwiches, or a cheese platter. It’s a great fusion recipe for those looking for a different flavor from traditional marmalade.

Course Condiment / Spread

Cuisine Continental / Fusion Cuisine

Prep Time 40

Cook Time 2

Calories 220kcal

Ingredients

2 red bell peppers
2 yellow bell peppers
1 green bell pepper
3 cups sugar : () : , approximately 600 grams
1/2 cup apple cider vinegar (about 120 ml)
2 tablespoons lemon juice (about 30 ml)
1 inch piece grated ginger
1-2 green chillies finely chopped
½ teaspoon red chili powder for color and mild spiciness
½ teaspoon salt
1/2 cup water (about 120 ml)

Instructions

Step 1: Washing and Preparing the Bell Peppers

First, thoroughly wash all of your bell peppers in cold water. This ensures they are free of dust or dirt. After washing, dry them with a kitchen towel. This is important because we don’t want excess water to dilute the marmalade.

Step 2: Cutting the Capsicum

Now, it’s time to chop the bell peppers. Remove the stems and seeds. Then, cut them into thin strips, or you can also cut them into small cubes, as you prefer. The strips add a nice texture to the jam and look beautiful. Make sure all the pieces are approximately the same size so they cook evenly.

Step 3: Preparing the Rest of the Ingredients

Grate the ginger and finely chop the green chilies. Squeeze the lemon juice and measure out the apple cider vinegar. Gather all your ingredients in one place so you don’t have to search for things while cooking.

Step 4: Mixing All the Ingredients

In a large, heavy-bottomed pot, combine the chopped bell peppers, sugar, apple cider vinegar, water, grated ginger, chopped green chilies, chili powder, and salt. Mix well to combine the sugar and vinegar with the bell peppers.

Step 5: Starting Slow Cooking

Place the pot over medium heat. Let the mixture heat slowly, stirring occasionally to dissolve the sugar and prevent it from sticking to the bottom. Once the mixture begins to boil, reduce the heat to a simmer. We’ll let it simmer slowly over low heat. Keep the lid slightly tilted to allow steam to escape.

Step 6: Letting the Marmalade Cook

Now it’s time for the real magic! Let the jam simmer over low heat for 1.5 to 2 hours. Stir every 15-20 minutes to prevent it from sticking to the bottom. You should notice the bell peppers softening and the mixture thickening. The peppers will become translucent and shiny. The vinegar and sugar mixture will thicken to a beautiful, syrupy consistency. Be patient; this process is crucial to the jam’s flavor and texture.

Step 7: Adding Lemon Juice

When the jam is almost ready and begins to thicken (after about 1.5 hours of cooking), add lemon juice. Lemon juice not only balances the flavor, but also helps prevent the jam from setting and gives it a beautiful shine. Mix well and let it cook for another 5-10 minutes.
Step 8: Checking the Consistency
To check if the jam is ready, take a small spoonful and pour it onto a cold plate. Let it cool for a minute, then draw a line down the center with your finger. If the line remains and the jam doesn’t come back together, it’s ready. If it flows, it needs to cook a little longer.

Step 9: Cooling the Marmalade

When the jam reaches the right consistency, turn off the heat. Let it cool completely in the pot. As it cools, it will thicken even more. This step is very important as it helps the jam develop the right texture.

Step 10: Filling into Sterilized Jars

When the jam has cooled completely, carefully pour it into sterilized jars. Seal the jars tightly with the lids. Ensure the jars are completely clean and dry to ensure the jam lasts longer. To sterilize, you can boil the jars in hot water for 10 minutes and then let them air dry.

Step 11: Serve and Enjoy!

Your delicious bell pepper murabba is now ready! You can serve it immediately or store it in the refrigerator. It tastes amazing with toast, bread, parathas, crackers, a cheese platter, or grilled chicken and fish. It’s truly a versatile dish that adds a unique flavor to your meal.

Notes

Tips and Tricks:

Sweetness and spiciness: This recipe is a starting point. If you like it sweeter, add a little more sugar. If you like it spicy, add a little more green chilies or red chili powder.
Try other ingredients: You can add some other spices like ground mustard, coriander powder, or even a little cinnamon.
Storage: Bell Pepper Murabba can be stored in a cool, dry place or in the refrigerator. In a properly sterilized jar, it will last for 2-3 months in the refrigerator. Once opened, it is best to keep it refrigerated.
Color additions: Using different colors of bell peppers not only makes the jam delicious but also visually appealing. Red and yellow bell peppers create a beautiful, vibrant color.
Be patient: Making marmalade takes time, especially the slow cooking process. Be patient and let it take its time; the result will be worth it.