Capsicum and chilli jam

Yummy Capsicum and chilli jam Recipe

A perfect spread or a relish with meats, this gift will go a long way this festive season.
Capsicum and chilli jam
Prep Time : 0:15 | Cook Time : 1:05 | Total Time : 1:20 | Serving : 750ml (3) person.


  • 1kg red capsicums

  • 125ml (1/2 cup) white wine vinegar

  • 450g (2 cups) white sugar

  • 2 tablespoons Fowlers Vacola Jamsetta jam-setting mixture

  • 2 teaspoons bought finely chopped chilli


  • Step 1

    Preheat oven to 180°C. Place the capsicums on a baking tray. Roast in oven, turning once, for 1 hour. Set aside to cool slightly. Cover with plastic wrap. Set aside to cool completely.

  • Step 2

    Peel the skin from the capsicums and remove the membrane and seeds. Place the flesh in the bowl of a food processor and process until smooth. Transfer to a large saucepan. Add the vinegar and sugar, and stir to combine. Place the pan over low heat and stir until the sugar dissolves.

  • Step 3

    Add the jam-setting mixture and chilli to the capsicum mixture. Increase the heat to medium and bring to the boil. Cook, stirring occasionally, for 5 minutes. Set aside until the bubbles subside. Use a large metal spoon to skim any froth from the surface of the mixture.

  • Step 4

    Spoon the hot jam mixture into clean, dry jars and seal. Invert for 2 minutes, then turn the jars upright. Set aside to cool.

User Review
0 (0 votes)