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CANNING RECIPE: Chipotle Pepper Jelly

Chipotle Pepper Jelly pictured with Green Hot Sauce3-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

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