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    Red Chipotle Pepper Jelly

    Source of Recipe

    Southern Living

    Recipe Introduction

    "Homemade pepper jelly is one of summer's tastiest treats. You'll find red pepper jelly in any number of Southern-favorite appetizers, often paired with crackers and cream cheese. Be sure to pay attention to the pot while bringing the sugar and vinegar mixture to a boil; it can bubble over rather quickly, leaving you with a sticky stovetop. There are plenty of ways to enjoy this pepper jelly. Serve with buttermilk biscuits and sliced ham, spread over baguette slices topped with ricotta cheese and basil, or use as a glaze and dipping sauce for chicken wings. The possibilities are endless."

    Recipe Link:

    List of Ingredients

    ◦ 4 large red bell peppers, roughly chopped (about 4 cups)
    ◦ 3 large canned chipotle chiles in adobo sauce (from one 7-ounce can), seeded and chopped (about 1 tablespoons)
    ◦ 4 cups granulated sugar
    ◦ 1 ⅓ cups apple cider vinegar
    ◦ cup plus 1 tablespoon liquid pectin (from two 3-ounce packages)
    ◦ teaspoon kosher salt
    ◦ teaspoon garlic powder


    Pulse bell peppers and chipotle chiles in a food processor until finely chopped, about 6 pulses. Transfer to a large saucepan, and cook over medium-high, stirring occasionally, until liquid evaporates, 8 minutes.

    Add sugar and vinegar to saucepan, stirring to combine; bring to a boil over medium-high. Reduce heat to medium and cook, stirring occasionally, 5 minutes. Add pectin, salt, and garlic powder, stirring to combine; cook, undisturbed, 1 minute. Remove from heat.

    Spoon jelly evenly into six (-pint) sterilized canning jars, filling to the top (leave inch headspace if freezing); wipe jar rims. Cool 30 minutes. Screw on lids, and refrigerate until set, about 6 hours. Store in refrigerator for up to 3 weeks or in freezer for up to 1 year.

    Makes 6 half-pint jars




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