Rocoto and Mango Chilli Jam
- Place the chilli paste into a large saucepan and add the sugar and mango pulp. Juice the lemons and add the juice to the other ingredients. Mix well with a wooden spoon.
- Bring slowly to the boil and simmer, stirring occasionally. Keep an eye on it and test the jam by placing a small dab of the mixture onto a cool plate. If it gels quickly, within seconds, it is ready. Remove from the heat.
- Pour the jam into clean sterilised jars and seal. Allow the jars to cool and then process them in a water bath for about 30 minutes. Allow to cool completely. Remove from the water bath, dry the jars, and slap on some labels.
- The jam will keep, stored in a cool dry place, for a long time.
This recipe has been added courtesy of Carla Cancio-Bello - cuban cuisine.co.uk. Unfortunately, as of February 2019 the website is no longer in existence.
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