1 1/2 pounds Meyer lemons
4 cups water
1 1/2 ounces hot yellow chile peppers (Aji Pineapple)
4 cups sugar
Halve the lemons crosswise and remove and discard the seeds. Quarter the lemons halves and thinly slice. Combine the lemon slices and water in a large heavy pot. Cover and let stand at room temperature for 24 hours.
Thinly slice the chiles and add to the pot. Bring the lemon mixture to a boil over medium heat, reduce the heat and simmer, uncovered, until reduced to about 4 cups, about 45 minutes. Add the sugar and bring to a boil over medium heat. Cook, stirring occasionally, until the lemon is translucent and the jam just starts to thicken, about 10 to 15 minutes. It will still be very liquid but will set as it cools.
Ladel into sterilized (boiled 10 minutes) 1/2 pint jam jars, filling to within 1/4-inch of the rims. Clean the rims and seal the jars with scalded rings and lids. Process in boiling water for 5 minutes.
Makes 5 to 6 1/2-pint jars.
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!