Friday, September 14

Fiddles sent me an email ...

... asking how to make capsicum jam. So here it is.
You will need a selection of different coloured capsicums, red onion, brown or raw sugar, olive oil & balsamic vinegar.
For the purposes of this recipe (which will make enough for topping for 2 large pizzas), take one red, yellow & green capsicum.
Chop off the head & take out the guts, clean away all the white bits.
Cut into long thin slices. Take one large red onion, peel and thinly slice so you have a whole pile of half moons.
Pop a hearty whack of olive oil into a nice large pan (‘bout 3 -4 tablespoons) at a gentle heat. Pop in the capsicum & onion.
Once it’s softened, sprinkle with the brown or raw sugar (a couple of teaspoons) and stir in.
Then a few splashes (perhaps a tablespoon?) of the balsamic vinegar (black or white is fine).
Lower the heat and cook for about 45 min, until the capsicum is really soft but still holding it’s shape.
Taste, it should be capsicum-y and tart/sweet.
If you are keeping it, allow to cool and put in nice clean jars in the fridge WITH ALL THE DELICIOUS JUICES!!! I’m not sure how long it will keep in the fridge but it also freezes well. You can use this as a pizza topping, on chicken, fish, with pasta or as part of an antipasto platter with all those delicious things that come out of jars.


Urban Koda said...

Hmmmmm! Sounds delish! Guess that solves the problem of what to eat for dinner tomorrow night.


Ms Brown Mouse said...

Oh good, my work here is done :)