Chipotle chilies are dried, smoked jalapenos. They impart a unique,
smoky, fieriness to any dish. This jelly pairs beautifully with all
cuts of pork as well as chicken or turkey. Serve as a spread on ham;
turkey or cream cheese sandwiches or with your favorite fresh cheese
on crackers. This jelly becomes a zippy glaze when slightly melted and
brushed on salmon, shrimp, pork or poultry while grilling.


1/2 cup dried chipotle chilies, re-hydrated, stemmed, seeded and
chopped
1/2 cup jalapeno peppers, stemmed, ribs and seeds removed
1-1/2 cups red bell pepper, stemmed, ribs and seeds removed
1 cup apple cider vinegar
2 cups apple juice (not from concentrate)
1 box (1.75 ounces) SURE.JELL fruit pectin
6-1/2 cups granulated sugar
1 tablespoon butter (if needed)

Sanitize cleaned jars and lids. Let stand in hot water until ready to
use.

Steep dried chipotles in 1-cup very hot apple juice until tender,
about 30 minutes.

Strain and reserve steeping liquid. Remove stems and seeds.

In blender, combine chipotles, jalapenos and red bell peppers with
vinegar and chipotle steeping liquid. Pulse in blender until coarsely
ground with some chunks remaining. Do not puree.

In heavy-bottomed saucepan, combine remaining apple juice, blended
pepper mixture and pectin. Bring to a rolling boil, stirring
constantly.

Stir in sugar quickly and return to a rolling boil for exactly 1
minute. Skim any scum (foam) that rises to the surface.

Place the jars on silicone pads or towels to prevent jars from
cracking. Using a wide- mouthed canning funnel, ladle hot jelly into
hot, sanitized jars, leaving 1/4-inch space at top of standard jars
and 1/2-inch space at top of Weck jars.

Remove air bubbles by sliding a rubber spatula between jar and jelly,
pressing gently on the jelly to release trapped air. Re-adjust
headspace if required.

Wipe rims and threads of jars with a clean, damp cloth. Center heated
lids on jars with sealing compound next to rims.

Apply rings (bands) to lids, and tighten. Screw caps on by tightening
with your fingertips, just until a point of resistance is met. For
Weck jars, follow Weck canning guidelines.

Place jars on a rack in a large, heavy-bottomed pot. Make sure water
is a least L-inch above jars. Place lid on pot and boil gently on
medium high heat for 10 minutes. The air will boil out during this
process, sealing the lids for safe storage.

After processing, remove jars from pot and set upright on a towel to
cool. Do not retighten bands or check for a seal while jars are hot.

After 24 hours, check jars for a seal. Label and store in cool, dry,
dark place.