Thursday, June 11, 2015
I have a recipe in mind for a little family get-together on Sunday and I needed some apple-chipotle jam or jelly - so decided to make a batch yesterday.
First things first - moseyed over to the The Graphic's Fairy and found this beautiful apple graphic and then I cut out the pepper on another graphic - feel free to use this label if you like but I will put the link to TGF below so you may easily find both of the graphics.
Really a very simple recipe -five ingredients, pure apple juice, pectin, chipotles in adobo and apple cider vinegar.
Recipe calls for 3-4 diced chipotle peppers seeds removed if you don't want your jelly/jam too hot. I love the flavor of these chiles but they can pack a lot of heat so I prefer to just split them open and remove all the seeds.
As you can see there are a lot of seeds in each pepper.
The recipe does not call for straining the jam but I strained it so that I could divide the chiles equally between the jars - while they are cooling you need to turn them over every few minutes to distribute the chiles in the jam. Once they start to jell the diced pieces of chiles will be set in the jam.
One last turn, I think...
Cooled and set - add the label and you are done!
Apple-Chipolte Jam Recipe
1-2 Tbls minced chipolte chiles in adobo sauce (3-4 whole chiles)
2 cups apple juice
6 1/2 cups sugar
1 cup cider vinegar
1 box of dry fruit pectin, such as Sure-Jell
If you want to reduce the heat in your jam remove the seeds from the chiles, either way finely dice them.
Then add all of the ingredients to a large pot (except the pectin) stir and simmer the mixture over medium heat until the sugar is clear and all combined, stirring gently, should take about five minutes, skim off foam if necessary.
Stir in the dry pectin and stir to combine, bring to a boil and boil for two minutes.
Pour into sterilized jars and close the lids. About every ten minutes turn the jars over and occasionally shake them. Let them cool and then add the labels.
Yield: 6 - one cup jars
Cooks Notes: This recipe has a LOT of sugar but remember this is not for slathering on biscuits (well, I guess you could) but is more like a savory condiment. I will probably give all but a couple of these as gifts to folks. Also the recipe said the yield was six one cup jars and I filled all six of mine and had enough leftover to pour into a larger jar. I am going to put a link below to "The Saucy Jalapeno" site as I found a more savory (and much less sugar recipe) that sounds awesome but I still wanted to make this one for our BBQ on Sunday. What are we serving? Hint - it's a bison burger!
Apple graphic, The Graphics Fairy
Chili graphic, The Graphics Fairy
More Savory Recipe, The Saucy Jalapeno
Thank you for stopping by.