Sweet Capsicum Relish

This is a wonderful jelly-style relish with tiny pieces of jewel-like capsicum in a spicy, but not too fiery, condiment. It is delicious with cheese or meats and poultry, and perfect in a sandwich.

2kg red, yellow and orange capsicums 2 onions, peeled and roughly chopped 3 tablespoons non-iodised salt

6 cups jam sugar (if using normal sugar add a

70g packet of pectin jam-setting mix) 2 cups white vinegar

1 tablespoon finely chopped mild chilli or mild

chilli paste

Deseed and core the capsicums, removing all the white inner ribs. Roughly chop up and place in a food processor – you will need to do this in batches. Add the onions and process to a fine mince.

Place mixture in a large bowl and add the salt. Cover with a plate and allow to sit for 2 hours.

Rinse well in cold water, draining through a sieve.

Place the capsicum mixture in a large saucepan or preserving pan. Add the sugar, vinegar and chilli. Bring to the boil, stirring to dissolve the sugar. Reduce heat and simmer for 45–50 minutes.

Chill a saucer in the refrigerator and test the relish’s setting by dripping a little on the cold saucer. If it gels and solidifies it is ready to set.

Pour into sterilised jars and seal. Store in a cool, dark pantry for at least a month before eating. This keeps for up to 9 months in a cool, dark pantry. Once opened, store in the fridge. Makes 6–8 small to medium jars