1 / 1
Red Chipotle Pepper Jelly
Four cups of chopped red bell peppers cook down with three chipotle chiles in adobo, apple cider vinegar, and 4½ cups of sugar before liquid pectin sets the whole batch into a glossy, spreadable jelly. The chipotle brings a slow smoky heat that builds without overwhelming the bright pepper flavor. This batch yields about 96 servings — jarred up, it works as a glaze for pork, a spread on biscuits, or a sharp counterpoint on a cheese board next to aged cheddar.
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
- 1Pulse the chopped red bell peppers and seeded chipotle chiles in a food processor about six times until finely chopped.
- 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.
- 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.
- 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.
- 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.
- 6Secure the lids tightly on the jars and refrigerate for about 6 hours until the jelly sets completely.
Notes
- Storage: Keep the finished jelly in the refrigerator for up to 3 weeks, or freeze it for up to 1 year.
- Serving: Spoon this sweet and spicy jelly over warm buttermilk biscuits with sliced ham, or serve it over cream cheese with crackers.
- Prep: Wear gloves when seeding the chipotle chiles to protect your hands from the spicy oils.
Recipe Details
About the Author
