Pepper Jam

5 ½ cups chopped peppers, with or without seeds (about 2 lb)
1 box low sugar pectin (Sure-Jell)
3 ½ cups sugar
½ cup lemon juice
½ cup 5% acidity vinegar (apple cider is good)
½ cup water

Mix pectin with ½ cup of sugar. Put fruit and liquids in blender and blend until liquid or leave chunky if desired. Cook fruit until boiling. Mix in pectin mixture and return to a rolling boil. Add sugar until all mixed in and bring to a rolling boil and boil for one minute. Remove from heat. Ladle into clean jars and top with boiled lids and rings. Process for 10 minutes in boiling water bath.

Makes about 6 cups jam.

Aji Amarillo Jam

Modification to use Pomona's Universal Pectin

1 generous pound of peppers, about 3 cups chopped
1/4 cup lemon juice, Meyer is good
1/4 cup apple cider vinegar
1/4 cup water 3 teaspoons calcium water as prepared per instructions in the box
1 3/4 cups sugar
1 1/2 teaspoons pectin Pomona's pectin powder

Remove the stems from the peppers but don't core and seed them. Chop the peppers in a food processor, a medium fine texture is what I prefer. Combine the chopped peppers, lemon juice, vinegar, and water in a large saucepan and bring to a boil, turn down the heat and simmer covered for 5 minutes. Stir in the calcium water.

Combine the pectin powder with 1/2 cup of the sugar. Bring the pepper mixture to a boil and stir in the sugar/pectin mixture. Stir well to combine and cook for 1 to 2 minutes to dissolve the pectin. Stir in the remaining sugar and bring back to a boil. Remove from the heat.

Fill jam jars to withing 1/2 inch of the rims. Cap the jars according to the manufacturer's instructions and process in a boiling water batch for 5 minutes.

Made 7 4-ounce jars of jam.