Red Capsicum Marmalade - cooking recipe

Ingredients

12 red capsicums, large
1 tablespoon salt
660 g sugar
375 ml white wine vinegar

Preparation

Wash capsicums, slice in half and remove seeds and membranes. Slice into thin strips.
Place in a colander and sprinkle with the salt. Stand for 3 hours.
Transfer tcapsicum to a large saucepan on medium heat. Add sugar and vinegar. Bring to boil, stirring often.
Reduce heat to low and simmer, stirring occasionally, for 1 hour until reduced and syrupy.
Sterlise jars. Spoon hot marmalade into warm jars and sealt tightly.