- 6 large ancho chiles (4 ounces)
- 1 quart boiling water
- 4 large chipotle chiles in adobo, stemmed and seeded, plus 1/4 cup adobo sauce from the can
- 6 cups sugar
- 2 cups apple cider vinegar
- One 3-ounce packet liquid fruit pectin
- 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.
The pepper jelly can be refrigerated for up to 1 year.
Sesame-Cornmeal Crackers or store-bought sesame water crackers and softened goat cheese.