2 Tablespoons Minced Chipotle Chilies -- (3 To 4 Whole Chilies)
2 Cups Apple Juice
6 1/2 Cups Sugar
1 Cup Cider Vinegar
1 3/4 Ounces Dry Fruit Pectin -- (1 Box) Such As Sure-Jell
Preparation Method :
1. If using dried chipotles, soak them in 1/2 cup warm apple juice for 30 minutes, then remove the stems and mice 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, dry dark place, unopened. Refrigerate it, once it is opened.
AuthorNote : Hot and smoky is this jelly, which goes great with grilled vegetables and veggie burgers, not to mention on sandwiches with low-fat cream cheese. Chipotles (smoked jalapenos) provide the firepower. The chipotle of choice is a long, wrinkled tan-brown chili called chipotle grande.
Per Serving (excluding unknown items) :
57 Calories;
Trace Fat (0.1% calories from fat);
trace Protein;
15g Carbohydrate;
trace Dietary Fiber;
trace Cholesterol;
2mg Sodium.
Exchanges :
0 Lean Meat;
0 Vegetable;
0 Fruit;
1 Other Carbohydrates.
Source : "High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen, 1995."
Formatted by : Chupa Babi
* Exported from MasterCook *
