Image by Mark O'meara
Ingredients (5)
- 1kg red capsicums
- 125ml (1/2 cup) white wine vinegar
- 450g (2 cups) white sugar
- 2 tbsp Fowlers Vacola Jamsetta jam-setting mixture
- 2 tsp bought finely chopped chilli
Method
- 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.