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
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