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Hot Pepper Jelly
© Quentin Bacon

Hot Pepper Jelly

  • ACTIVE: 30 MIN

Robert Stehling makes huge batches of jelly to give as gifts. This intensely spicy condiment is also great as a barbecue sauce for grilled pork and chicken.

  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
  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.