• Make-Ahead
• Staff Favorite

Ingredients

1. 6 large ancho chiles (4 ounces)
2. 1 quart boiling water
3. 4 large chipotle chiles in adobo, stemmed and seeded, plus 1/4 cup adobo sauce from the can
4. 6 cups sugar
5. 2 cups apple cider vinegar
6. One 3-ounce packet liquid fruit pectin

Directions

1. In a large heatproof bowl, cover the ancho chiles with the boiling water. Let stand until the chiles are softened, about 30 minutes. 
2. 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. 
3. In the food processor, puree the chipotle chiles with the adobo sauce. Strain the chipotle puree into the ancho puree and mix well. 
4. 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.

Make Ahead

The pepper jelly can be refrigerated for up to 1 year.

Serve With

Sesame-Cornmeal Crackers or store-bought sesame water crackers and softened goat cheese.