Best 3 Chipotle Pepper Jelly Recipes

Apple-Chipotle Jelly image

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

Chipotle Mango Jelly image

Provided by Lisa Mersereau

Time 1h

Number Of Ingredients 5

3 c fresh mangos, diced (I buy the fresh mango spears in the produce section at the supermarket)
1 can(s) chipotle peppers in Adobo sauce (drained), 12 oz
2 c apple cider vinegar
6 c sugar
1 pkg 6 ounce total liquid pectin

Steps:

1. Sterilize and prepare pint canning jars and lids as directed.
2. Put 3 cups fresh mangos and the drained chipotle peppers in food processor or blender. Blend until smooth.
3. In a heavy 6 quart pan, add 6 cups sugar and 2 cups apple cider vinegar. Stir over medium heat until sugar is dissolved.
4. Once sugar is dissolved add mango pepper mixture. Bring to a rolling boil that you can not stir down for 10 minutes. Turn off heat and let cool for ten minutes.
5. Add 6 oz or two pouches of the liquid pectin. Bring back up to a rolling boil for 5 minutes. Turn off heat.
6. Ladle into jars. I use the hot water bath process. Some people just put the lids turn the jars upside down and the lids seal either way.
7. Enjoy as a snack with bagels and cream cheese. I use the jelly to make crostini appetizers and I use it for cooking.

Chipotle Pepper Jelly Recipe - (5/5) image

Provided by Texaschef11

Number Of Ingredients 9

3 -sweet red peppers, large
1 -jalapeno peppers, medium
4 -whole chipotle peppers
2-cloves garlic
2/3-cup white vinegar
2-tbsp lemon juice
3 2/3-cups granulated sugar
1 -package Bernardin fruit pectin
4 or 5-drops green food colouring, optional

Steps:

Wash, stem and seed all peppers (leave jalapeno seeds in for spicy version) Purée peppers and garlic in food processor Pour prepared mixture into dampened Jelly Bag or cheese cloth-lined sieve suspended over a deep container Let drip for 30 minutes to collect juices For quicker results, squeeze bag; juice may be cloudy Measure sugar and set aside Measure 1 ½-cups pepper juice into a large stainless steel saucepan Stir in vinegar and lemon juice Whisk in fruit pectin until dissolved Stirring frequently, bring mixture to a boil over high heat Add sugar Stirring constantly, return mixture to a full rolling boil; boil hard for 1 minute Remove from heat and skim foam Pour into hot sterilized jars leaving ¼" headspace Place lids on jars Process 5 minutes in boiling water canner Makes 4-250ml jars