Apple Chipotle Jelly

Title:
Apple Chipotle Jelly

Yield:
1 Servings

Categories:
Jelly




Ingredients:





     1    -(up to)


     2 tb Minced Chipotle chilies


          -[sic] (3 to 4 whole chiles)


     2 c  Apple juice


 6 1/2 c  Sugar


     1 c  Cider vinegar


     1    Box (1.75-oz.) dry fruit


          -pectin (such as Sure-Jell)






 Date: Wed, 29 May 1996 15:47:29 -0500


 


 From: rael@EbiCom.net


 from: _High-Flavor, Low-Fat, Vegetarian Cooking_ (copyright Steven


 Raichlen, 1995)(ISBN: 0-670-85782-3)


 


 1.  If using dried chipotles, soak them in 1/2 cup warm apple juice for 30


 minutes, then remove the stems and mince the chilies.  If using canned


 chipotles, mince them.  For a milder jelly, you can remove the seeds.


 


 2.  Combine the sugar, remaining apple juice, vinegar, and chipotles in a


 large heavy saucepan and stir to mix.  Simmer the mixture over medium heat,


 stirring gently, until the sugar is completely dissolved, about 5 minutes.


 Skim off any foam that rises to the surface.


 


 3.  Stir in the dry and liquid pectins and boil for 2 minutes.  Skim well.


 Pour the mixture into sterile jelly jars (three 1-pint jars or six 1-cup


 jars) and cover tightly. Invert the jars for 10 minutes, then reinvert.


 Shake the jars from time to time as the jelly cools, to evenly distribute


 the pepper pieces. The jelly will keep for several months in a cool, dark


 place, unopened. Refrigerate it, once it is opened.


 


 Makes  6 cups: 52 calories per tablespoon; 0g protein; 0g fat; 14g


 carbohydrate; 1mg sodium; 0mg cholesterol


 


 CHILE-HEADS DIGEST V2 #334


 


 From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe


 Archive, http://www.erols.com/hosey.