How to Make It
In a large heatproof bowl, cover the ancho chiles with the boiling water. Let stand until the chiles are softened, about 30 minutes.
Drain the anchos, reserving 1 cup of the soaking liquid. Discard the stems and seeds. In a food processor, puree the anchos with the soaking liquid. Strain the puree through a coarse sieve set over a bowl, pressing with a rubber spatula. You should have 1 1/2 cups of puree.
In the food processor, puree the chipotle chiles with the adobo sauce. Strain the chipotle puree into the ancho puree and mix well.
In a large stainless steel saucepan, combine the sugar and cider vinegar and bring to a boil over moderately high heat, stirring, until the sugar has completely dissolved. Boil over moderately high heat for 5 minutes. Add the chile puree and boil for 1 minute. Add the liquid fruit pectin and boil for 1 minute longer. Pour the hot pepper jelly into heatproof jelly jars and let cool to room temperature, then refrigerate.