Red Chipotle Pepper Jelly

Ingredients

• 4 large red bell peppers, roughly chopped (about 4 cups)
• 3 large canned chipotle chiles in adobo sauce (from 1 [7-oz.] can), seeded and chopped (about 1½ Tbsp.)
• 4 ½ cups granulated sugar
• 1 ⅓ cups apple cider vinegar
• ½ cup plus 1 Tbsp. liquid pectin (from 2 [3-oz.] pkg.)
• ¼ teaspoon kosher salt
• ¼ teaspoon garlic powder

Description

1. Pulse bell peppers and chipotle chiles in a food processor until finely chopped, about 6 pulses. Transfer to a large saucepan, and cook over medium-high, stirring occasionally, until liquid evaporates, 8 minutes.

2. Add sugar and vinegar to saucepan, stirring to combine; bring to a boil over medium-high. Reduce heat to medium, and cook, stirring occasionally, 5 minutes. Add pectin, salt, and garlic powder, stirring to combine; cook, undisturbed, 1 minute. Remove from heat.

3. Spoon jelly evenly into 6 (½-pint) sterilized canning jars, filling to the top (leave ½ inch headspace if freezing); wipe jar rims. Cool 30 minutes. Screw on lids, and refrigerate until set, about 6 hours. Store in refrigerator for up to 3 weeks or in freezer for up to 1 year.