Hot Pepper Jelly

1. 1

   In a large heatproof bowl, cover the ancho chiles with the boiling water.

2. 2

   Let stand until the chiles are softened, about 30 minutes.

3. 3

   Drain the anchos, reserving 1 cup of the soaking liquid.

4. 4

   Discard the stems and seeds.

5. 5

   In a food processor, puree the anchos with the soaking liquid.

6. 6

   Strain the puree through a coarse sieve set over a bowl, pressing with a rubber spatula.

7. 7

   You should have 1 1/2 cups of puree.

8. 8

   In the food processor, puree the chipotle chiles with the adobo sauce.

9. 9

   Strain the chipotle puree into the ancho puree and mix well.

10. 10

    In a large stainless steel saucepan, combine the sugar and cider vinegar and bring to a boil over moderately high heat, stirring, until the sugar has completely dissolved.

11. 11

    Boil over moderately high heat for 5 minutes.

12. 12

    Add the chile puree and boil for 1 minute.

13. 13

    Add the liquid fruit pectin and boil for 1 minute longer.

14. 14

    Pour the hot pepper jelly into heatproof jelly jars and let cool to room temperature, then refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.