Hot Pepper Jelly
- 6 dried ancho chiles, rehydrated
- 1/2 cup chipotle chiles (canned in adobo sauce)
- 6 cups sugar
- 2 cups apple cider vinegar
- 1 box Certo (liquid fruit pectin)
Discard stems and seeds from ancho chiles. Purée in a food processor (should yield about one and a half cups). Strain through a coarse sieve over a large bowl. Purée chipotles with adobo sauce, then strain over ancho purée. Mix well.
In a stainless steel pot, combine sugar and vinegar. Bring to a boil over high heat, stirring until sugar dissolves. Continue boiling for five minutes. Add chile purée and simmer for one minute. Add Certo and cook one more minute. Pour into heatproof jars, cool to room temperature, and refrigerate.