Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Pepper Jelly

Ingredients

1 1 /2 cups                   White vinegar

6 1 /2 cups                   Sugar

4 large                         Bell peppers, seeds removed

8                                  Jalapeños, seeds removed

1                                  Red pepper, seeds removed

6 ounces                      Liquid pectin

Instructions

Place peppers in a food processor and pulse into large rough-chopped pieces. Place the sugar, vinegar and peppers in a non-reactive saucepot. Bring to a simmer and cook for 12 minutes. Add pectin and return to a simmer. Cook another 5 minutes. Remove from heat and pour jelly into canning jars. Top with lids and place the jars in a water bath. Boil for 10 minutes.

Yield: one quart

Recent Recipes

Salsa

Makes about 3 cups Place all ingredients into the bowl of a food processor with the blade attachment. Pulse several…

Read more

Pastel de Huevo

OK, so it’s a quiche. But “Mexican Quiche” just didn’t sound right. I’ve already thrown in an Italian version in this book. I don’t want to do even more to insult the Francophiles. So, we’ll just call it an egg pie. If you have a Mexican market nearby, purchase your chorizo there (unless you make your own). Substitute queso cotija or queso chihuahua for a little more depth in the flavor profile. Leftover salsa can be used for a topping on scrambled eggs or a dip with chips later in the day.

Read more

Baked Potato Quiche

I call this recipe “Comfort quiche.” It’s perfect for a cold December evening. The great thing about quiche is that it can be prepared in advance and held cold in the refrigerator or frozen up to a couple of weeks. When the holidays are hectic and the house is crowded, this quiche is perfect as a lap meal in front of the fireplace served alongside a light salad.

Read more