Rocoto and Mango Chilli Jam

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!

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

Best 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

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 360 grams Rocoto chilli paste
• 150 grams Mango pulp
• 650 grams sugar
• 2 lemons

Method

1. 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.
2. 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.
3. 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.
4. 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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