Yum! It makes sense that you dropped the sugar by a cup, since you used strawbwrries instead of rocoto.
food Red Rocoto Jelly
- Thread starter buddy
- Start date
In an effort to clear out my freezer of excess frozen pods from my garden last year, I decided to make some more rocoto jelly. I also added fruit to it this time. I picked two fruit pairings that I thought would work well. This red jelly has a mix of Guatemalan red rocoto, aji largo(Pubescens), mini red rocoto, and Ecuadorian Red Rocoto.
The first batch was a red rocoto and strawberry jelly. The flavor came out fantastic. The strawberry and rocoto flavors compliment each other very well.
14 Oz. of pure stawberry puree
1 lb. of de seeded red rocoto pods
4 cups of sugar
1 cup of AC vinegar
The juice of 1 lemon
Ball liquid pectin
The second jelly I made was a pairing with yellow/orange rocoto and passion fruit. This one is my favorite of the two, just because passion fruit and Pubescens synergize in a very special way. The flavor is tropical, fruity, and spicy. I'll probably be making more of this with the rest of my frozen yellow/orange rocoto pods from last year. The varieties are aji oro(Pubescens) and yellow rocoto(Miraflores market).
14 Oz. pure passion fruit puree
1 lb. of de seeded rocoto pods
4 cups of sugar
1 cup AC vinegar
The juice of 1 lemon
Ball liquid pectin
The first batch was a red rocoto and strawberry jelly. The flavor came out fantastic. The strawberry and rocoto flavors compliment each other very well.
14 Oz. of pure stawberry puree
1 lb. of de seeded red rocoto pods
4 cups of sugar
1 cup of AC vinegar
The juice of 1 lemon
Ball liquid pectin
The second jelly I made was a pairing with yellow/orange rocoto and passion fruit. This one is my favorite of the two, just because passion fruit and Pubescens synergize in a very special way. The flavor is tropical, fruity, and spicy. I'll probably be making more of this with the rest of my frozen yellow/orange rocoto pods from last year. The varieties are aji oro(Pubescens) and yellow rocoto(Miraflores market).
14 Oz. pure passion fruit puree
1 lb. of de seeded rocoto pods
4 cups of sugar
1 cup AC vinegar
The juice of 1 lemon
Ball liquid pectin
Nice colors 
Great looking jellies! I really need to get some Rocottos on my grow list in the near future. I have been using your recipe as a base for some other varieties that I have and it has been working great. I have a batch of Bishop's Crown that are about ready for harvest. Cant wait to jelly em up, lol! Thanks for posting.
Sent from my LG-K371 using Tapatalk
Sent from my LG-K371 using Tapatalk
It's once again time to clear out the freezer of some rocoto pods, to make way for some fresh ones. What better way than pepper jelly?!
The first jelly I made is a passion fruit and yellow/orange rocoto jelly. I'm using the following varieties of deseeded rocotos; Miraflores, Turbo Pube, Mini Yellow, Rocoto Peru Cusco.
The jelly came out fantastic! I made this last Summer as well, with equally tasty results.
The first jelly I made is a passion fruit and yellow/orange rocoto jelly. I'm using the following varieties of deseeded rocotos; Miraflores, Turbo Pube, Mini Yellow, Rocoto Peru Cusco.
The jelly came out fantastic! I made this last Summer as well, with equally tasty results.
Attachments
The second jelly I made is a red rocoto and guava jelly. I made this recipe with strawberries last year, but I had a feelig that guava would pair equally as well. It definitely did! The guava adds an awesome exotic aroma, and really brings out the natural fruitiness of the rocotos.
I used the following rocoto varieties for this jelly; Mini Red, Guatemalan Red, Ecuadorian Red, Peruvian Red, and Aji Largo.
I used the following rocoto varieties for this jelly; Mini Red, Guatemalan Red, Ecuadorian Red, Peruvian Red, and Aji Largo.
Attachments
I've had the pleasure of trying some of TGCM's pepper jellies and they are amazing!
Glad you have enjoyed them! I'll make sure to get you some of these new batches. They are VERY tasty.FreeportBum said:
Your chokecherry/Rocoto jelly is delicious!stettoman said:
midwestchilehead
eXtreme
I couldn't find one over the last several years, but if you find one, please let me know. Rocotos do not grow too well in my climate.
stettoman said:
Those jellies are gorgeous. I just picked couple lots of aji mocheros and lemon drops, also have few yellow fataliis in the freezer and a large mango. Hmmm, if only I could think of something to make with it? 
Buenissimo. I made a mistake of mixing sugar straight away but it didn't spoil. It tastes sublime. From now on, this is the only righteous way to use up surplus fruit.
Thank yous!
Your jelly looks tasty!
Thegreenchilemonster said:
Couldn't wait and tried some yesterday. Absolutely fantastic - this recipe is for keeps. Ill make the rest of my chillies in this fashion, I'll try different fruit as well.
Yeah, I use 1 pouch of liquid pectin. Did you use the full amount of sugar, and use the citrus?Malarky said:
