Chipotle Pepper Jelly

By Texaschef11

Ingredients

• 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

Preparation

Step 1

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