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Red rocoto and red raspberry jam


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#1 ShowMeDaSauce

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Posted 11 September 2018 - 01:38 PM

How does that sound?

 

I got this from another thread.

 

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

 

Change the 14oz of rocoto to....

9oz of processed rocotos. Ive got them deseeded already and frozen

6oz of seedless frozen red raspberries

 

Ive got all the rest of the stuff but my lemons are fresh.

Would i need to alter the recipe using fresh lemon juice?

Would the sugar need alteration since adding fruit adds sugar? 6 cups fall right in the middle of certos recipes. They recommend 4-7 cups.



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#2 Thegreenchilemonster

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Posted 11 September 2018 - 04:10 PM

That recipe looks solid. I always use fresh lemons for rocoto jam. Don't decrease the sugar to make up for the sugar in the rasberries. The jelly won't set properly without that amount of sugar, trust me I know. I made that mistake with making a fruited rocoto jam a few years ago.

#3 ShowMeDaSauce

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Posted 11 September 2018 - 05:26 PM

Otay bloss man. :D

 

Had to check and make sure. These are my only rocotos and i dont want to mess this up.



#4 salsalady

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Posted 11 September 2018 - 05:39 PM

I would use the Certo recipe for raspberry jam and substitute or add the rocotos. Don't short the sugar, and if it doesn't set, the pectin recipes or Google has instructions to re-batch it. Basically I think that is heating it again and adding another packet of pectin.

Have fun. Raspberry and rocoto sounds great.
SL


Edit- stoopit spell ckeck

Edited by salsalady, 11 September 2018 - 05:41 PM.

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#5 MikeUSMC

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Posted 12 September 2018 - 08:29 AM

Don't short the sugar, and if it doesn't set, the pectin recipes or Google has instructions to re-batch it. Basically I think that is heating it again and adding another packet of pectin.

Pretty sure you have to reprocess it within 24 hours for it to still be considered "safe" too. Ball's website has pretty specific instructions for reprocessing.

Just my opinion, but I freakin' HATE using that liquid pectin crap. When I first started making jellies/jams, I'd say only half of my batches actually "set" properly. Once I started using Ball's powdered pectin, I never went back to liquid. YMMV
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#6 nmlarson

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Posted 12 September 2018 - 10:27 AM

How does that sound?

 

 

Sounds freaking delicious, to me!  I see a pepper grilled cheese sandwich in your future..............

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#7 ShowMeDaSauce

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Posted 12 September 2018 - 10:50 AM

I like hot jam on bagels or English muffins with cream cheese....... or on baked Brie. Its just stupid good on baked Brie if you want a real treat. Needs to be a bit fruity to me though. Either raspberry, blackberry or peach.

 

A couple tbs in a sweet spicy stir fry is good also.


Edited by ShowMeDaSauce, 12 September 2018 - 10:51 AM.


#8 MikeUSMC

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Posted 13 September 2018 - 07:34 AM

Makes for a killer BBQ rib glaze too
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#9 Walchit

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Posted 13 September 2018 - 08:15 AM

I mix a couple spoonfuls with cream cheese and eat it on Ritz crackers. Its so addictive.

#10 The Hot Pepper

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Posted 21 September 2018 - 09:07 PM

:pics:






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