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.
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.
