food Red Rocoto Jelly

buddy · Nov 23, 2015

Courtesy of Mr. John Lackey:

Red Rocotos
Sugar
AC Vinegar
Lemon Juice
Liquid Pectin

wayright · Nov 23, 2015

Wow!!

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

Kevin

buddy · Nov 23, 2015

wayright said:
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

wayright · Nov 23, 2015

hogleg · Nov 23, 2015

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.

buddy · Nov 23, 2015

hogleg said:
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.

hogleg · Nov 23, 2015

Cheers, T

Thegreenchilemonster · Nov 23, 2015

Rocoto Jelly! I bet that is delicious!

romy6 · Nov 23, 2015

sweet nectar

buddy · Nov 23, 2015

romy6 said:
sweet nectar

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

Hybrid Mode 01 · Nov 23, 2015

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!

buddy · Nov 23, 2015

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

wayright · Nov 23, 2015

buddy said:
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

Hybrid Mode 01 · Nov 23, 2015

buddy said:
Here's what I did:

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

pepperguy1 · Nov 23, 2015

Thanks for sharing your recipe Buddy. :cheers:

Thegreenchilemonster · Sep 14, 2016

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.

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.

CMJ · Sep 14, 2016

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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dragonsfire · Sep 14, 2016

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.

Thegreenchilemonster · Sep 20, 2016

CMJ said:
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.

CMJ · Sep 20, 2016

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!