Capsicum Jelly

This is an old family favourite.  When we had a glut of capsicums from the garden, this was the first thing we made.  Kind of like a sweet and sour sauce.  It was always great for dipping.  Hand me the Jatz!!  I’m sure it would be great with some cream cheese….hmmm

4 large capsicums (we used red and green or another colour just to make it look pretty)
2 tablespoons of salt
1 cup of white vinegar
2 cups of sugar

IMG_5272Put capsicums through the mincer… we have an old handheld one, it gives a good consistency, with 2 tablespoons of salt.

Leave for at least 2 hours.

Wash thoroughly and add 1 cup white vinegar and 2 cups of white sugar.

Cook 30 minutes or until jellied or thickened.

When cold place in a sealed container and use when required.



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