Capsicum Jelly

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  • 12 red capsicum
  • 2 tsp salt
  • 3 cups sugar
  • 1 cup white vinegar


  1. remove pith and seeds from capsicum
  2. mince flesh
  3. put into bowl, sprinkle salt and leave for 4 hours
  4. strain and rince under cold tap water to remove salt
  5. put into pan with sugar and vinegar
  6. bring to boil sitrring until sugar is dissolved
  7. cook for 20 minutes or until it sheets from a spoon
  8. pour into steralised jars and seal immediately


Add chilli for some heat.