Best 12 Apple Chipotle Jelly Recipes

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Apple chipotle jelly is a unique and flavorful condiment that combines the sweetness of apples with the smoky heat of chipotle peppers. It is a versatile spread that can be used on sandwiches, crackers, or even ice cream. Whether you're a seasoned cook or a novice in the kitchen, this guide will provide you with all the information you need to create the perfect apple chipotle jelly. We'll walk you through the step-by-step process, from selecting the right apples to achieving the ideal consistency. Along the way, we'll also share tips and tricks for troubleshooting common problems and answer frequently asked questions. So, gather your ingredients, put on your apron, and let's embark on a culinary adventure as we delve into the art of making apple chipotle jelly.

Check out the recipes below so you can choose the best recipe for yourself!

APPLE JELLY



Apple Jelly image

Traditional and delicious homemade jelly.

Provided by DelightfulDines

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P1DT40m

Yield 100

Number Of Ingredients 5

3 ½ pounds apples, cored and diced
3 cups water
7 ½ cups white sugar
½ teaspoon butter
1 (2 ounce) package powdered fruit pectin

Steps:

  • Place apples in a large pot; cover with water. Bring to a boil; reduce heat, cover, and simmer until apples are slightly tender, about 5 minutes. Crush cooked apples and simmer for 5 more minutes.
  • Transfer crushed apples to a sieve or cheesecloth. Let drip into a bowl until all liquid has drained, pressing gently to release all the juice. Measure 5 cups apple juice, adding water if necessary to have exact amount. Stir sugar into juice; add butter to reduce foaming.
  • Bring juice mixture to a rolling boil, stirring constantly. Stir in pectin; boil for exactly 1 minute to dissolve pectin, stirring constantly. Remove from heat. Skim off excess foam with a metal spoon.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle apple jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Let stand at room temperature for 24 hours. Store in a cool, dark area. Refrigerate opened jellies for up to 3 weeks.

Nutrition Facts : Calories 66.5 calories, Carbohydrate 17.2 g, Cholesterol 0.1 mg, Fiber 0.4 g, Sodium 0.5 mg, Sugar 16.6 g

CANDY APPLE JELLY



Candy Apple Jelly image

With a hint of apple and cinnamon, this apple jelly spreads cheer from breads to bagels to muffins. Its rosy pink color looks lovely. -Betsy Porter, Bismarck, North Dakota

Provided by Taste of Home

Time 15m

Yield about 6 half-pints.

Number Of Ingredients 4

4 cups apple juice
1/2 cup Red Hots candy
1 package (1-3/4 ounces) powdered fruit pectin
4-1/2 cups sugar

Steps:

  • In a large saucepan, combine the apple juice, candies and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into six hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Nutrition Facts : Calories 92 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.

APPLE-PEPPER JELLY



Apple-Pepper Jelly image

Looking for a homemade condiment? Enjoy sweet and spicy jelly made with apple and red pepper - ready in 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 20m

Yield 64

Number Of Ingredients 6

2 cups water
1 can (6 ounces) frozen apple juice concentrate, thawed
1 package (1 3/4 ounces) powdered fruit pectin
3 3/4 cups sugar
Few drops of red food color, if desired
1 to 2 tablespoons crushed red pepper

Steps:

  • Mix water, apple juice concentrate and pectin in 3-quart saucepan until pectin is dissolved. Heat to boiling, stirring constantly. Stir in sugar. Heat to rolling boil, stirring constantly; remove from heat. Stir in food color. Quickly skim off foam. Stir in pepper.
  • Immediately pour into hot, sterilized jars or freezer containers, leaving 1/2-inch headspace. Wipe rims of jars. Seal immediately; cool. Store in refrigerator up to 1 month or in freezer up to 2 months. Thaw before serving.

Nutrition Facts : Calories 55, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 tablespoon, Sodium 0 mg

APPLE-CHIPOTLE JELLY



Apple-Chipotle Jelly image

A Steven Raichlen recipe. Glaze ham or chicken, spoon over softened cream cheese, etc. If storing for longer times, use 'safe canning practices'.

Provided by gailanng

Categories     Jellies

Time 27m

Yield 6 cups

Number Of Ingredients 5

1 -2 tablespoon minced chipotle chile in adobo (3-4 whole chiles)
2 cups apple juice
6 1/2 cups sugar
1 cup cider vinegar
1 (1 3/4 ounce) box of dry fruit pectin (such as Sure-Jell)

Steps:

  • 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.
  • 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.
  • Stir in the dry pectin and boil hard 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.

Nutrition Facts : Calories 912, Fat 0.1, Sodium 24.1, Carbohydrate 233.9, Fiber 0.9, Sugar 224.3, Protein 0.1

APPLE-HABANERO JELLY



Apple-Habanero Jelly image

Provided by Sean Timberlake

Number Of Ingredients 4

6 cups raw apple cider
5 cups sugar
1 packet pectin
2-3 habanero peppers

Steps:

  • Put the cider in a large nonreactive pan and set over medium-high heat. Chop the peppers coarsely.
  • Once the cider comes up to a simmer, add the peppers. Steep until you get the desired heat extraction; this should only take a couple of minutes. Strain the cider through cheesecloth (the more layers, the clearer your jelly; I don't mind it a little cloudy), and return to the pan. Turn the heat back on.
  • Mix the pectin with 1/4 cup of the sugar. Whisk into the cider thoroughly. Bring the cider to a full rolling boil. Add the sugar, stirring well to mix. Bring once again to a full rolling boil for one full minute, stirring constantly.
  • Remove from heat, and skim away any foam. Ladle into sterilized jars, leaving 1/8 of headroom. Process using normal water-bath method.

APPLE-THYME JELLY



Apple-Thyme Jelly image

Apple jelly is a great recipe to start with for your first forays into jelly making! The magic of jelly is pure science. The fruit juice sets when cooked to a certain temperature and the proportions of juice, sugar, acid and pectin are in alignment. Pectin is a soluble fiber found in fruits that will form a gel if they are in the right combination with acid and sugar. All fruits contain some pectin. Apples, crab apples, gooseberries and some plums and grapes usually contain enough natural pectin to form a gel. Other fruits, such as strawberries, cherries and blueberries, contain little pectin and must be combined with other fruits high in pectin or with commercial pectin products to obtain gels. Because fully ripened fruit has less pectin, one-fourth of the fruit used in making jellies without added pectin should be underripe.

Provided by Virginia Willis

Categories     condiment

Time 13h30m

Yield About 5 cups or six 1/2-pints

Number Of Ingredients 5

4 pounds tart apples, stems and leaves removed (see Cook's Note)
3 cups sugar
2 tablespoons lemon juice
Pinch kosher salt
1/4 cup picked thyme leaves

Steps:

  • Cut the apples into 1-inch chunks and place in a large pot. Add 4 cups water, cover and bring to boil over high heat. Reduce the heat to a simmer and cook until the apples are very soft, about 25 minutes.
  • Pour everything into a damp jelly bag and suspend the bag over a medium bowl overnight in the refrigerator to strain the juice. You should have about 4 cups juice. (The clearest jelly comes from juice that has dripped through a jelly bag without pressing or squeezing.)
  • Place a wire rack in a rimmed baking sheet or line it with a clean towel. Set aside. Place several small plates in the freezer to use later to test the consistency of the jelly.
  • Make the jelly. Place the apple juice into a large pot. Add the sugar, lemon juice and salt and stir to combine. Bring to a boil over high heat and cook, stirring frequently. Using a spoon, periodically skim the foam from the top and discard. Cook until the mixture reaches the jelling point, 220 degrees F on an instant-read thermometer. Depending on your pot, stovetop, the apples and more, this could take 45 to 60 minutes. (If you don't have a thermometer, you can also dribble a few drops of the jelly on a frozen plate. If it crinkles when you run a finger through it and your finger leaves a clear line in the jelly, it's ready. If not, check it every 5 minutes or so.)
  • While the jelly is cooking, place the canning rack in the canner and fill the pot with water; bring to a boil over high heat. When the jelly reaches the jelling point (220 degrees F), add the thyme leaves and stir to combine.
  • Place six clean 1/2-pint jars (see Cook's Notes) on the prepared baking sheet. (This will help contain any dribbles or spills and prevent the jars from directly touching the metal.) For each jar, insert a canning funnel and carefully ladle in the jelly, allowing at least 1/4 inch of headroom. Clean the rims of the jars with a clean, damp towel and tightly secure the lids.
  • Using tongs, place the jars on the rack in the canner. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 15 minutes. Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store the unopened jars of jelly at room temperature for up to 1 year. Once the jelly is opened, store in the refrigerator for up to 1 month.

APPLE JELLY RECIPE



Apple Jelly Recipe image

Find a way to use up the apples in the fridge with this delicious Apple Jelly Recipe. This Apple Jelly Recipe gets its great flavor from fresh apples, CERTO Fruit Pectin plus sugar for extra sweetness.

Provided by My Food and Family

Categories     Home

Time 3h

Yield Makes about 9 (1-cup) jars or 144 servings, 1 Tbsp. each.

Number Of Ingredients 5

5 cups prepared juice (buy about 3-1/2 lb. fully ripe apples or crabapples)
3 cups water
7-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Remove stems and blossom ends from apples. Cut apples into small pieces. (Do not peel or core.) Place in large saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 5 min., stirring occasionally. Crush cooked apples; cover and simmer 5 min. Place 3 layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 5 cups prepared juice into 6- or 8-qt. saucepot.
  • Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g

APPLE JELLY



Apple Jelly image

To determine whether or not the jelly is done cooking, use a candy thermometer and the "sheeting method," described below. Don't use overripe fruit for jelly, as it may not set up well.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 5h

Yield Makes 3 to 3 1/2 cups

Number Of Ingredients 5

2 pounds McIntosh and 1 pound Granny Smith, cut up with cores and skin
3 3/4 cups water
Sugar
2 tablespoons fresh lemon juice
Coarse salt

Steps:

  • Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. Measure juice; you will have 3 to 4 cups.
  • In a large heavy-bottomed pot, bring juice to a boil. Add 3/4 cup sugar for each cup of juice. Add lemon juice and 1/4 teaspoon salt. Return to a boil and cook, stirring frequently, 8 to 12 minutes. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. (Temperature should register 221 degrees on a candy thermometer.) Skim foam from top.
  • Ladle jelly into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

APPLE CHIPOTLE CHUTNEY



Apple Chipotle Chutney image

Chipotles in adobo sauce are a great way to add intense heat and a rich, sweet smoky flavor to sauces and other dishes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Yield Makes 2 cups

Number Of Ingredients 8

3 Granny Smith apples, cored and peeled
1/3 cup light-brown sugar
1/3 cup cider vinegar
1/3 cup golden raisins
1/3 cup water
2 to 4 teaspoons finely chopped chipotles in adobo (about 1 chile)
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper

Steps:

  • Combine apples in a small saucepan with light-brown sugar, cider vinegar, golden raisins, and water; add chipotles, salt, and pepper.
  • Simmer, stirring occasionally, until apples are translucent and most of the liquid has evaporated, 30 to 35 minutes. Let cool.

APPLE JELLY (FROM JUICE)



Apple Jelly (from Juice) image

My husband loves apple-cinnamon jelly and we just could not find anything he liked at the big box grocer, so I came up with this. I have to say that the applesauce bonus is one of the great things about this recipe. It's great!

Provided by HappyAZGirl

Time 14h10m

Yield 160

Number Of Ingredients 8

4 large Fuji apples
52 fluid ounces apple juice
1 (12 fluid ounce) can frozen apple juice concentrate, thawed
4 (3 inch) cinnamon sticks, or more to taste
1 teaspoon ground cinnamon
8 cups white sugar
1 (3 ounce) pouch liquid pectin
½ teaspoon unsalted butter

Steps:

  • Core apples but leave on peel.
  • Pour apple juice and concentrate into a large, heavy pot. Add apples, 4 cinnamon sticks, and ground cinnamon. Bring to a boil and cook until apples are soft, about 15 minutes.
  • Remove apples with a slotted spoon and place in a food processor. Pulse until no longer chunky, then put back into the pot and cook for another 15 minutes.
  • Meanwhile, inspect five pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
  • Use a fine mesh strainer to strain out apples, and place applesauce in a container and refrigerate to eat later. Strain juice again using many layers of cheesecloth. Pour the liquid back into the pot with the cinnamon sticks.
  • Add sugar and pectin and bring to a rolling boil, adding butter just before it boils to keep it from foaming.
  • Ladle into the prepared jars, adding a fresh cinnamon stick to each jar if desired. Place the seals and lids on the jars, making sure to clean the rims of any syrup that may have gotten on the mouths of the jars.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 20 minutes.
  • Remove the jars from the stockpot and place them upside down on a towel for 45 minutes to help the lids to seal. Turn jars over and let rest for 12 to 24 hours.

Nutrition Facts : Calories 50.8 calories, Carbohydrate 13 g, Fiber 0.2 g, Sodium 1 mg, Sugar 12.6 g

APPLE JUICE JELLY



Apple Juice Jelly image

This is a recipe I found in a pile of hand written recipes at my boyfriend's parent's house. Sounds easy and fool proof.....we shall see huh?

Provided by riffraff

Categories     Jellies

Time 40m

Yield 5 1/2 pint jars

Number Of Ingredients 3

4 cups apple juice
5 1/2 cups sugar
1 (1 3/4 ounce) packet Certo (3/8 cup)

Steps:

  • Bring juice, pectin and food coloring (if using) to a boil.
  • Add sugar.
  • Boil 2 minutes, stirring all the while.
  • Skim off any foam.
  • Pour into prepared jars.
  • Sit upside down till cooled.

Nutrition Facts : Calories 977.1, Fat 0.2, Sodium 25.9, Carbohydrate 252.2, Fiber 1.1, Sugar 241.4, Protein 0.1

APPLE CINNAMON JELLY



Apple Cinnamon Jelly image

I have made this for my five kids for their peanut butter sandwiches throughout all of their school years. I have made jars and jars of this wonderful jelly for gifts for teachers, neighbors and relatives for Christmas. It's easy, delicious and homemade-what's not to love? Be prepared to have to make this jelly regularly once the kids get a taste of it! -Nancy Jenkins, Fullerton, California

Provided by Taste of Home

Time 35m

Yield 7 half-pints.

Number Of Ingredients 6

4 cups unsweetened apple juice
1 package (1-3/4 ounces) powdered fruit pectin
6-1/2 cups sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon fresh ground nutmeg

Steps:

  • In a Dutch oven, combine apple juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. In a bowl, combine remaining ingredients. Stir into apple mixture; return to a full rolling boil. Boil and stir for 3 minutes., Remove from heat; skim off foam. Ladle hot mixture into seven hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Nutrition Facts : Calories 99 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 25g carbohydrate (25g sugars, Fiber 0 fiber), Protein 0 protein.

Tips:

  • Make sure to use fresh, ripe apples for the best flavor.
  • If you don't have apple cider vinegar, you can substitute white vinegar.
  • You can use any type of chili pepper you like, but chipotle peppers add a smoky flavor that is perfect for this jelly.
  • Be careful not to overcook the jelly, or it will become too thick and chewy.
  • Let the jelly cool completely before storing it, or it may spoil.

Conclusion:

Apple Chipotle Jelly is a delicious and versatile condiment that can be used in a variety of dishes. It is perfect for spreading on sandwiches, crackers, or cheese, or using as a glaze for chicken or pork. It also makes a great gift for friends and family. With its unique flavor and easy preparation, Apple Chipotle Jelly is sure to be a hit with everyone who tries it.

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