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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.  Fruit Jam Recipes

Robert Stehling
November 2002

Gallery

© Quentin Bacon

Recipe Summary

active:
30 mins
total:
1 hr
Yield:
MAKES ABOUT 6 CUPS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large heatproof bowl, cover the ancho chiles with the boiling water. Let stand until the chiles are softened, about 30 minutes.

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  • 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.

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.

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