Capsicum Jelly

Capsicum Jelly


4 people made this

A great condiment with beef, chicken or even sausages

mooey New South Wales, Australia

Makes: 5 cups (approximately)

  • 12 capsicums
  • 1 tbspn salt
  • 3 cups sugar
  • 1 cup white wine vinegar

Preparation:1hour  ›  Cook:1hour  ›  Extra time:1day Other  ›  Ready in:1day2hours 

  1. Remove seeds of capsicums, discard seeds and chop the capsicum into 1/2cm pieces or alternatively put through chopper.
  2. Place chopped capsicum in a bowl with the salt, mix well then let it stand for at least 4 hours (overnight is best).
  3. Drain capsicum thoroughly and rinse under cold water to remove all the salt.
  4. Put drained capsicum in saucepan with sugar and white wine vingegar, bring to boil then simmer for about 45 minutes.
  5. Pour into hot sterilized jars and seal.

Serving suggestion

Can also be served with cheese and biscuits.

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