Chipotle Pepper Jelly Recipe 55

CHIPOTLE MANGO JELLY

Steps:

• 1. Sterilize and prepare pint canning jars and lids as directed.
• 2. Put 3 cups fresh mangos and the drained chipotle peppers in food processor or blender. Blend until smooth.
• 3. In a heavy 6 quart pan, add 6 cups sugar and 2 cups apple cider vinegar. Stir over medium heat until sugar is dissolved.
• 4. Once sugar is dissolved add mango pepper mixture. Bring to a rolling boil that you can not stir down for 10 minutes. Turn off heat and let cool for ten minutes.
• 5. Add 6 oz or two pouches of the liquid pectin. Bring back up to a rolling boil for 5 minutes. Turn off heat.
• 6. Ladle into jars. I use the hot water bath process. Some people just put the lids turn the jars upside down and the lids seal either way.
• 7. Enjoy as a snack with bagels and cream cheese. I use the jelly to make crostini appetizers and I use it for cooking.

APPLE-CHIPOTLE JELLY

Steps:

• 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.

CHIPOTLE PEPPER JELLY RECIPE - (5/5)

Steps:

• Wash, stem and seed all peppers (leave jalapeno seeds in for spicy version) Purée peppers and garlic in food processor Pour prepared mixture into dampened Jelly Bag or cheese cloth-lined sieve suspended over a deep container Let drip for 30 minutes to collect juices For quicker results, squeeze bag; juice may be cloudy Measure sugar and set aside Measure 1 ½-cups pepper juice into a large stainless steel saucepan Stir in vinegar and lemon juice Whisk in fruit pectin until dissolved Stirring frequently, bring mixture to a boil over high heat Add sugar Stirring constantly, return mixture to a full rolling boil; boil hard for 1 minute Remove from heat and skim foam Pour into hot sterilized jars leaving ¼" headspace Place lids on jars Process 5 minutes in boiling water canner Makes 4-250ml jars