Yield: 1 Servings
|1 \N||-(up to)|
|2 tablespoons||Minced Chipotle chilies [sic] (3 to 4 whole chiles)|
|2 cups||Apple juice|
|1 cup||Cider vinegar|
|1 \N||Box (1.75-oz.) dry fruit pectin (such as Sure-Jell)|
Date: Wed, 29 May 1996 15:47:29 -0500 From: rael@...
from: _High-Flavor, Low-Fat, Vegetarian Cooking_ (copyright Steven Raichlen, 1995)(ISBN: 0-670-85782-3) 1. If using dried chipotles, soak them in ½ cup warm apple juice for 30 minutes, then remove the stems and mince the chilies. If using canned chipotles, mince them. For a milder jelly, you can remove the seeds.
2. Combine the sugar, remaining apple juice, vinegar, and chipotles in a large heavy saucepan and stir to mix. Simmer the mixture over medium heat, stirring gently, until the sugar is completely dissolved, about 5 minutes.
Skim off any foam that rises to the surface.
3. Stir in the dry and liquid pectins and boil for 2 minutes. Skim well.
Pour the mixture into sterile jelly jars (three 1-pint jars or six 1-cup jars) and cover tightly. Invert the jars for 10 minutes, then reinvert.
Shake the jars from time to time as the jelly cools, to evenly distribute the pepper pieces. The jelly will keep for several months in a cool, dark place, unopened. Refrigerate it, once it is opened.
Makes 6 cups: 52 calories per tablespoon; 0g protein; 0g fat; 14g carbohydrate; 1mg sodium; 0mg cholesterol CHILE-HEADS DIGEST V2 #334
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .