Apple-Chipotle Jelly

Name: Apple-Chipotle Jelly
Ingredients: 1 -2 tablespoon minced chipotle chile in adobo (3-4 whole chiles); 2 cups apple juice; 6 1/2 cups sugar; 1 cup cider vinegar; 1 (1 3/4 ounce) box of dry fruit pectin (such as Sure-Jell)

5 ingredients

4 steps

Ingredients

1 -2 tablespoon minced chipotle chile in adobo (3-4 whole chiles)
2 cups apple juice
6 1/2 cups sugar
1 cup cider vinegar
1 (1 3/4 ounce) box of dry fruit pectin (such as Sure-Jell)

Directions

1

If using dried chipotles, soak them in 1/2 cup warm apple juice for 30 minutes, then remove the stems and mince the chilies. If using canned chipotles, mince them. For a milder jelly, you can remove the seeds.
2

Combine the sugar, remaining apple juice, vinegar, and chipotles in a large heavy saucepan and stir to mix. Simmer the mixture over medium heat, stirring gently, until the sugar is completely dissolved, about 5 minutes. Skim off any foam that rises to the surface.
3

Stir in the dry pectin and boil hard for 2 minutes. Skim well. Pour the mixture into sterile jelly jars (three 1-pint jars or six 1-cup jars) and cover tightly. Invert the jars for 10 minutes, then reinvert. Shake the jars from time to time as the jelly cools, to evenly distribute the pepper pieces.
4

The jelly will keep for several months in a cool, dark place, unopened. Refrigerate it, once it is opened.