food Red Rocoto Jelly

[buddy]

Courtesy of Mr. John Lackey:
 
Red Rocotos
Sugar
AC Vinegar
Lemon Juice
Liquid Pectin
 

 

[wayright]

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

 

[buddy]

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]

 

[hogleg]

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]

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]

   
 
Cheers, T

 

[Thegreenchilemonster]

Rocoto Jelly! I bet that is delicious!

 

[romy6]

sweet nectar 

 

[buddy]

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]

     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]

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]

 
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]

 
Here's what I did:
 
 

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

 

[pepperguy1]

Thanks for sharing your recipe Buddy.

 

[Thegreenchilemonster]

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]

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.

Sent from my SAMSUNG-SM-G920A using Tapatalk

 

[dragonsfire]

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]

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.

Sent from my SAMSUNG-SM-G920A using Tapatalk

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]

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!