Rocoto and Mango Chilli Jam: Difference between revisions
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===Recipe review=== | |||
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'''<span class="reviewTitle">Hard to find ingredients</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.2</span>/5</span> | |||
<span class="reviewDesc">Only made this once and it was very good, but not with the4 original ingredients unfortunately.</span> | |||
<span class="reviewAuthor">[[User:TheJudge|The Judge]] </span></span> | |||
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|PrepTime = 14 hours | |PrepTime = 14 hours | ||
|CookTime = 40 minutes | |CookTime = 40 minutes | ||
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Using [[Peruvian]] [[Rocoto chillies]], gives this hot and sweet tropical [[Chilli|chilli]] [[Jam|jam]] a depth of flavour that works well with [[Meat|meat]], [[Fish|fish]] and as a [[Dip|dip]] too! | Using [[Peruvian]] [[Rocoto chillies]], gives this hot and sweet tropical [[Chilli|chilli]] [[Jam|jam]] a depth of flavour that works well with [[Meat|meat]], [[Fish|fish]] and as a [[Dip|dip]] too! | ||
Revision as of 16:58, 8 April 2021
Recipe review
Hard to find ingredients
4.2/5
Only made this once and it was very good, but not with the4 original ingredients unfortunately. The Judge
| Rocoto and Mango Chilli Jam | |
|---|---|
 |
| Servings: | Servings: 33 - makes 1 kilo of chilli jam |
| Calories per serving: | 25 |
| Ready in: | 14 hours, 40 minutes |
| Prep. time: | 14 hours |
| Cook time: | 40 minutes |
| Difficulty: | 
|
| Recipe author: | Carla Cancio-Bello, J.D., on behalf of Cuban Cuisine UK |
| First published: | 8th January 2014 |
Using Peruvian Rocoto chillies, gives this hot and sweet tropical chilli jam a depth of flavour that works well with meat, fish and as a dip too!
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 360 grams Rocoto chilli paste
- 150 grams Mango pulp
- 650 grams sugar
- 2 lemons
Method
- 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.
Recipe source
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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