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Ingredientes
- 1 Tbsp. chopped chipotle chiles, (to 2 tbsp.)
- 2 c. apple juice
- 6 1/2 c. sugar
- 1 c. cider vinegar
- 1 x 1 3/4 ounce box dry fruit pectin, (such as Sure-Jell)
Direcciones
- If using dry chipotles, soak them in 1/2 c. hot apple juice for 30 min, then remove the stems and mince the chiles. 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 mix over medium heat, stirring gently, till the sugar is completely dissolved, about 5 min. Skim off any foam which rises to the surface.
- Stir in the dry and liquid pectins and boil for 2 min. Skim well. Pour the mix into sterile jelly jars (3 1-pint jars or possibly 6 1-c. jars) and cover tightly. Invert the jars for 10 min then reinvert. Shake the jars from time to time as the jelly cools to proportionately distribute the pepper pcs. They jelly will keep for several months in a cold, dark place, unopened.
- Chill it once it is opened.
- Yield:"6 c."
