Ingredients:
- 6 large red bell peppers (seeded and finely chopped)
- 2-3 chipotle peppers in adobo sauce (finely chopped, adjust for desired heat)
- 1 1/2 cups apple cider vinegar
- 6 cups granulated sugar
- 1 packet (3 oz) liquid fruit pectin
- 1/2 tsp salt
- Optional: a few drops of red food coloring for a vibrant hue
Instructions:
- Prepare the Peppers:
- Finely chop the red bell peppers and chipotle peppers. For a smoother jelly, pulse them in a food processor until finely minced.
- Cook the Mixture:
- In a large, heavy-bottomed pot, combine the chopped peppers, apple cider vinegar, sugar, and salt.
- Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Simmer and Infuse:
- Once boiling, reduce the heat to medium and let it simmer for about 10 minutes to allow the flavors to meld.
- Add Pectin:
- Stir in the liquid fruit pectin and return the mixture to a full rolling boil.
- Boil for 1-2 minutes, stirring constantly. Be cautious, as the mixture can bubble up quickly.
- Test for Set:
- To check if the jelly will set, place a small spoonful onto a chilled plate. Let it cool for a moment and push the edge with your finger; it should wrinkle slightly. If not, continue boiling for another minute and test again.
- Optional Coloring:
- If desired, add a few drops of red food coloring for a deeper color.
- Jar the Jelly:
- Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace.
- Wipe the rims clean, seal with sterilized lids, and process in a boiling water bath for 10 minutes to ensure proper sealing.
- Cool and Store:
- Remove jars from the water bath and let them cool on a towel or wire rack. Check the seals once cooled; the lids should not flex up and down.
- Store in a cool, dark place for up to a year.
Serving Suggestions:
- Serve with cream cheese and crackers for a quick appetizer.
- Use as a glaze for grilled meats or roasted vegetables.
- Spread on sandwiches or burgers for a smoky-sweet kick.
Enjoy your homemade Red Chipotle Pepper Jelly! 🌶️🍯
