About This Blog

This is, as the title indicates, my kitchen notebook (the header is actually a scanned image of the cover of a notebook that I started using about 25 years ago and the background is a stained page from that book). I am not a professional recipe writer. If you try any recipe here, please keep that in mind, these recipes have not been tested by an independent tester. The "recipes" are often not even really recipes but rather a list of ingredients that I've noted after preparing a dish on the fly that I thought came out well. Perhaps I've also added some instructions, but I rarely keep accurate track of what I've done in terms of time or temperature, I've just noted to the best of my memory (feeble) what I did.

Please feel free to take some inspiration from here, but on the other hand, please give credit where it is due. I also welcome any constructive comments that you might have if you are inspired to try a recipe. Questions are welcome, but keep in mind that I may not remember specifics. The dishes do evolve over time...

Thank you and enjoy!

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.

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