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Apple Chipotle Jelly




Source of Recipe


Internet





Ingredients
1 to 2 tablespoons minced chipotle chilies (3 to 4 whole chilies)


2 cups apple juice


6-1/2 cups sugar


1 cup cider vinegar


1 box (1-3/4 ounces) dry fruit pectin (such as Sure-Jell)



Preparation
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 and liquid pectins and boil 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.



CHILIES
Chipotle: A moderately hot smoked jalapeño chili. Chipotles are great for adding the smoky flavor one usually associates with bacon or ham to soups, stews, and chili. The top of the line is the Chipotle Grande, made from a giant red jalapeño. Recognizable by the "corking" (tan striations running the length of the chili), the grande is a large (2 to 4 inches long, 1/2 to 1 inch wide), wrinkled chili, tan to coffee brown in color, with a pungent, earthy flavor that is intensely smoky. Less costly than the grande is the Chipotle Morita, a small (1 to 2 inches long), reddish-brown chili with a less pronounced smoke flavor. I prefer the robust flavor of the chipotle grande, but I will use a morita in a pinch. Chipotles are sold in two forms: dried and canned in adobo (sour orange) sauce. When you buy the latter, you generally get grandes. Note: The author manufactures a spice mix based on chipotle chilies called Santa Fe Smoke. One teaspoon Santa Fe Smoke can be substituted for 1 whole chipotle chili. The mix is available from Big Flavor Foods, Inc. (See Mail-Order Sources, [see below].)
Big Flavor Foods, Inc. P.O. Box 331597 Miami, FL 33233 (800) 352 - 8670 Beijing Blast, Hanoi Hot, Santa Fe Smoke, and other spice mixes


Yield
makes 6 cups