Red Capsicum Jelly

Anne
recipe can be doubled

Ingredients

• 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

Method

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.

Disclaimer:

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.

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