Red Chipotle Pepper Jelly

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. Transfer the pepper mixture to a large saucepan and cook over medium-high heat for 8 minutes. Stir occasionally until the excess liquid evaporates.
2. 2Stir the granulated sugar and apple cider vinegar into the saucepan. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and let it cook for 5 minutes, stirring occasionally.
3. 3Stir in the liquid pectin, kosher salt, and garlic powder until well combined. Let the jelly cook undisturbed for 1 minute, then remove the saucepan from the heat.
4. 4Carefully 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 and let them cool at room temperature for 30 minutes.
5. 5Secure the lids tightly on the jars and refrigerate for about 6 hours until the jelly sets completely. Store the finished jelly in the refrigerator for up to 3 weeks or keep it in the freezer for up to one year.

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