Dooney’s Rodo (chili) Jam
Dooney's Kitchen
Dooney's Kitchen
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 4 pieces of ata rodo
  • 8 pieces of cherry tomatoes
  • tomatoes
  • 2 pieces of long red pepper
  • 1 red bell pepper
  • 1 clove of smoked Garlic
  • 1 stub of ginger
  • 1/2 cup of caster sugar
  • 1/2 cup of water
  • 1/2 cup of sugar, because it may be too sweet
  • 1 tablespoon of balsamic vinegar
  • 2 tablespoons of red wine vinegar
  • 1. Place all the fresh ingredients into a food processor and blend till it is almost smooth
  • 2. This is the texture you want.
  • 3. In a heavy based pan and pour in the sugar, and the pepper mix
  • 4. Set to heat to high and let the sugar and pepper mixture boil
  • 5. Add the balsamic vinegar. if you are not using balsamic vinegar, just leave it to continue boiling.
  • 6. Let it boil until you start to see golden bubbles. This is the sign that the sugar has started caramelising.
  • 7. Once the golden bubbles have started, then you lower the heat considerably, and let it simmer nicely. Dooney
  • 8. Keep it on low heat, till you see the caramel running through the mixture
  • 9. Stir and leave to continue simmering. You can see that the mixture has gotten thicker and the Jam has started to set.
  • 10. Add the red wine vinegar and stir. You may be asking why I didn
  • 11. In a few more minutes, the jam should be much thicker, and the red more like crimson. Dark, rich and red. It should also be thick, silky and shiny



Log in or Register to write a comment.