Red Chipotle Pepper Jelly

Equipment

• Food processor
• Saucepan
• Stovetop

Ingredients

• 4 large red bell peppers, roughly chopped (about 4 cups)
• 3 large canned chipotle chiles in adobo sauce (from 1 [7-oz.] can), seeded and chopped (about 1½ Tbsp.)
• 4½ cups granulated sugar
• 1⅓ cups apple cider vinegar
• ½ cup plus 1 Tbsp. liquid pectin (from 2 [3-oz.] pkg.)
• ¼ tsp. kosher salt
• ¼ tsp. garlic powder

Instructions

1. 1Pulse the chopped red bell peppers and seeded chipotle chiles in a food processor about six times until finely chopped.
2. 2Transfer the pepper mixture to a large saucepan and cook over medium-high heat for 8 minutes, stirring occasionally, until the excess liquid evaporates. Removing this moisture helps the jelly set properly.
3. 3Stir the granulated sugar and apple cider vinegar into the saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium and let it cook for 5 minutes, stirring occasionally.
4. 4Stir in the liquid pectin, kosher salt, and garlic powder until well combined. Let the jelly cook undisturbed for exactly 1 minute to activate the pectin, then remove the saucepan from the heat.
5. 5Carefully spoon the hot jelly into six sterilized half-pint canning jars. Fill them all the way to the top, or leave half an inch of headspace if you plan to freeze them. Wipe the rims of the jars clean so the lids seal properly, and let them cool at room temperature for 30 minutes.
6. 6Secure the lids tightly on the jars and refrigerate for about 6 hours until the jelly sets completely.

Recipe Details