Chipotle Pepper Jelly Recipe 55

Steps:

• Place half of the strawberries in a food processor; process until pureed. Chop remaining strawberries., In a large saucepan, combine strawberries, lemon zest, lemon juice, peppers and salt. Stir in 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 five hot half-pint jars, leaving 1/4 in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. 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 10 minutes. Remove jars and cool.

Steps:

• Run the red and green peppers through a coarse grinder, or pulse in a food processor until finely chopped. Transfer to a strainer, and drain really well. This is key to your success.
• While the peppers are draining, sterilize your jars by boiling or using the dishwasher. Keep hot.
• In a large pot, combine the peppers, vinegar, white sugar, red pepper flakes and pectin. Bring to a rolling boil over high heat while stirring constantly. A rolling boil is one that does not stop when stirred. Boil for 1 minute.
• Remove from the heat, and ladle into hot sterile jars to within 1/2 inch of the top. Seal with new lids and rings. Place into a boiling water bath for 15 minutes. The jars should be completely covered by water. Remove and let cool. The jelly will be somewhat loose. The last jar may not be full. Just refrigerate, and use within a week or two.

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

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.

Steps:

• Place a few small plates in freezer. Combine apples and 2 1/2 cups 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 fruit 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. (You should have 2 cups.)
• In a saucepan, bring juice, vinegar, salt, bell pepper, and hot pepper to a boil. Add sugar; return to a boil, stirring until sugar is dissolved. Cook, stirring, 11 minutes. Turn off heat. Place a small spoonful of jelly on a chilled plate; return to freezer 1 minute. Remove and push your finger through mixture; if it wrinkles, it is done. If not, return to a boil for 1 to 2 minutes, then check again. (Or cook until a thermometer registers 221 degrees.) Skim foam from top.
• Ladle 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.