Capsicum Jelly

    1 day 2 hours

    A great condiment with beef, chicken or even sausages

    New South Wales, Australia
    10 people made this

    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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    Reviews in English (2)


    Not sure about this recipe as was not expecting so much liquid to be in the pan at the end and was not sure if this was ok or not so simmered it for another 15 minutes. A bit more info on the finished consistency would be useful. Bit disappointed after chopping 12 peppers it only made 5 small jars, but hoping it will taste great as the first review says. Also useful would knowing how long the jam keeps.  -  26 Nov 2013  (Review from Allrecipes UK & Ireland)


    Made one lot and it was eaten so quickly I've had to make another batch hoping to keep some for Xmas, but don't hold out much hope. The bonus is that it looks beautiful on the plate as well as tasting great!  -  22 Oct 2011  (Review from Allrecipes UK & Ireland)