Four large chiles chipotle in adobo (stemmed and seeded), plus 1/4 cup of adobo from the can
6 cups sugar
2 cups apple cider vinegar
One 3-ounce packet of liquid fruit pectin
Directions
Cover the ancho peppers with boiling water in a large heatproof dish.Allow to stand for 30 minutes or until the chiles have softened.
Drain the anchos and reserve 1 cup of soaking liquid.The stems and seeds should be thrown away.Puree the anchos in a food processor with the juice from flowing.Puree the anchos in a food processor with the soaking liquid. Press down on a sieve over a bowl using a rubber spatula.You should get 1 1/2 cups puree.
Puree the chipotle chilis with the adobo in a food processor.Mix the pureed chipotle well with the pureed ancho.
Stirring constantly, bring the sugar and vinegar to a rolling boil in a large stainless-steel saucepan over a moderately high temperature.Over a relatively high temperature, boil for 5 minutes.Add the pureed chile and cook for one minute.Add the liquid pectin and continue to cook for another minute.Pour the hot pepper jelly into heatproof jelly jars, let them cool to room temperature, and then refrigerate.
