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Red Capsicum Jelly
Posted By Helen Jackson On January 25, 2010 @ 11:48 pm In Food News | 2 Comments
Anne
recipe can be doubled
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.
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