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Red Rocoto Jelly


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#1 buddy

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Posted 23 November 2015 - 05:44 PM

Courtesy of Mr. John Lackey:

 

Red Rocotos

Sugar

AC Vinegar

Lemon Juice

Liquid Pectin

 

DSC_0432.JPG



#2 wayright

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Posted 23 November 2015 - 05:56 PM

Wow!! 

 

Really diggin the color T,having had your jelly's before,I know how wonderful that must taste

 

Kevin


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#3 buddy

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Posted 23 November 2015 - 05:58 PM

Wow!! 

 

Really diggin the color T,having had your jelly's before,I know how wonderful that must taste

 

Kevin

I'll send you a jar so you can taste it yourself :P



#4 wayright

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Posted 23 November 2015 - 06:34 PM

;)


Edited by wayright, 23 November 2015 - 06:35 PM.

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#5 hogleg

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Posted 23 November 2015 - 06:42 PM

I must agree, that color is stunning!! It seems to have a glow to it, and I can see from the shadows its not back lit. 



#6 buddy

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Posted 23 November 2015 - 06:46 PM

I must agree, that color is stunning!! It seems to have a glow to it, and I can see from the shadows its not back lit. 

Thanks.  I'll send you a jar when I send you the Candied Jalapenos.  Take care.



#7 hogleg

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Posted 23 November 2015 - 06:48 PM

:dance:  :dance:  :dance:

 

Cheers, T



#8 Thegreenchilemonster

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Posted 23 November 2015 - 07:39 PM

Rocoto Jelly! I bet that is delicious!

#9 romy6

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Posted 23 November 2015 - 07:58 PM

sweet nectar  :P


Jamie :cheers:

#10 buddy

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Posted 23 November 2015 - 08:08 PM

sweet nectar  :P

I have a hunch that you will be getting a jar in the mail in the not too distant future.



#11 Hybrid Mode 01

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Posted 23 November 2015 - 08:14 PM

     Could you post the recipe? I have a bag of Peru Bitdumis in the chest freezer that I've been saving for this exact purchase. Yours looks fantastic!



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#12 buddy

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Posted 23 November 2015 - 08:25 PM

Here's what I did:

 

14 ounces Red Rocoto

6 Cups sugar

1 Cup AC vinegar

2 Tablespoon lemon juice (concentrate)

1 package liquid pectin

 

  • Process Rocoto, vinegar, and lemon juice until smooth
  • Transfer and bring to boil, simmer 20 minutes
  • Stir in sugar and pectin
  • Bring to boil and boil for 1 minute
  • Remove from heat and skim foam (as required)
  • Ladle into sterilized jars
  • Seal jars and process 5 minutes in boiling hot bath


#13 wayright

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Posted 23 November 2015 - 08:35 PM

 

Here's what I did:

 

14 ounces Red Rocoto

6 Cups sugar

1 Cup AC vinegar

2 Tablespoon lemon juice (concentrate)

1 package liquid pectin

 

  • Process Rocoto, vinegar, and lemon juice until smooth
  • Transfer and bring to boil, simmer 20 minutes
  • Stir in sugar and pectin
  • Bring to boil and boil for 1 minute
  • Remove from heat and skim foam (as required)
  • Ladle into sterilized jars
  • Seal jars and process 5 minutes in boiling hot bath

 

Thank you 


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#14 Hybrid Mode 01

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Posted 23 November 2015 - 08:47 PM

 

Here's what I did:

 

 

 

     Thanks, man. I can't wait to try this one!



"Nobody wins in a dairy challenge."       -Kenny Rogers


#15 pepperguy1

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Posted 23 November 2015 - 08:59 PM

Thanks for sharing your recipe Buddy. :cheers:


It's such a small pepper,How hot can it be? 


#16 Thegreenchilemonster

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Posted 14 September 2016 - 07:48 AM

I followed this recipe to a T, and had great results. I made the red rocoto jelly with a mix of 3 different cultivars of red rocoto, that I had deseeded and frozen.

20160913_165812_zpsn2oiyiru.jpg



20160914_083758_zpsnakojwnt.jpg

I also made an orange/yellow rocoto jelly with mainly deseeded aji oro, but I also threw in a a mix of 3 other yellow rocoto cultivars that I deseeded as well.

20160913_203427_zpszyclw0t3.jpg

20160914_083618_zps3gsfqxjo.jpg

Edited by Thegreenchilemonster, 14 September 2016 - 09:37 AM.


#17 CMJ

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Posted 14 September 2016 - 09:28 AM

Can someone tell me the SHU of the Rocotos? I would like to try this recipe, but I will have to substitute the Rocotos for something out of my garden. Jalapeño? Caribbean Red? Red Cayenne? Im looking for a medium heat, as I have enough superhot sauces to burn my face off for the next two years! Good looking jelly, btw.

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#18 dragonsfire

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Posted 14 September 2016 - 10:04 AM

Great looking colors! hope it taste great :)

You can regulate the heat with sugar, so no matter how hot they are, just add more sugar if you want to reduce the heat and add more acid to regulate the sugar taste. Ive used habs and they have the level of Jalapeno withe the fruit I added, I dont use sugar.



#19 Thegreenchilemonster

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Posted 20 September 2016 - 03:32 PM

Can someone tell me the SHU of the Rocotos? I would like to try this recipe, but I will have to substitute the Rocotos for something out of my garden. Jalapeño? Caribbean Red? Red Cayenne? Im looking for a medium heat, as I have enough superhot sauces to burn my face off for the next two years! Good looking jelly, btw.

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The heat is about as hot as a habanero on most of the rocoto varieties I grow, but some individual pods are absolute scorchers.

#20 CMJ

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Posted 20 September 2016 - 06:09 PM

I used this recipe to get rid of some extra pods I had laying around. I substituted the Rocotos for Strawberries, Caribbean Reds and a couple of Bhuts. I used 5 cups of sugar instead of 6. Hot but delicious! Thanks for the idea!4f22eedeb3106664460beeba8d0175f8.jpg

Edited by CMJ, 20 September 2016 - 06:09 PM.





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