Apple-Chipotle Jelly
"A Steven Raichlen recipe. Glaze ham or chicken, spoon over softened cream cheese, etc. If storing for longer times, use 'safe canning practices'."
photo by gailanng
- Ready In:
- 27mins
- Ingredients:
- 5
- Yields:
-
6 cups
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
- 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.
- 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.
- 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.
- The jelly will keep for several months in a cool, dark place, unopened. Refrigerate it, once it is opened.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
