Jamaican Cuisine
Ingredients:
- 360 g rocoto chilis.
- 650 g sugar.
- 2 lemons.
Directions:
- Whizz the chilies in a food processor until finely minced.
- If you prefer, de-seed the chilies before processing.
- Place the chilies into a large saucepan and add the sugar.
- 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.
- 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 sterilized 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.