Red Capsicum Jelly

- Advertisement -

Recipe Image

recipe can be doubled


  • 1 1/2 cups minced finely chopped red capsicum
  • 1 cup cider vinegar
  • 70g Kings jam setting mix (pectin based)
  • 1/2 cup water
  • 2 1/4 cups sugar


Remove seeds, pith and stems from 2-3 large capsicums and mince them or chop them finely in a blender or food processor. Place in a saucepan. Add the vinegar and the pectin mixed with water. Boil, stirring frequently for 5 minutes. Add the sugar and bring to the boil, continue to boil briskly until a small amount on a saucer wrinkles when a finger is run across the surface. Pour inot sterilised jars and seal when cool.


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

[homepageimage]Recipe Image[/homepageimage]

[smallimage]Recipe Image[/smallimage]

Leave a Reply

Your email address will not be published. Required fields are marked *

2 thoughts on “Red Capsicum Jelly

  1. I made this recipe as a triple which worked fine. Three times the recipe makes 4 medium and one large jar – seems to me it would be barely worth it to make it times one ! The setting time for this much was just over ten minutes for a full-on wrinkle on the plate.
    Very yummy.

  2. I have just made a double batch of the red capsicum jelly and am very pleased with both the taste and the consistency of the final result.