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Recipe Name: Apple Chipotle Jelly Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 up to
2 Tablespoon(s) Minced Chipotle chilies
[sic] 3 to 4 whole
chiles
2 Cup(s) Apple juice
6 1/2 Cup(s) Sugar
1 Cup(s) Cider vinegar
1 Box, 1.75-oz. dry fruit
pectin such as
Sure-Jell
Directions:
Date: Wed, 29 May 1996 15:47:29 -0500 From: rael@EbiCom.net from:
_High-Flavor, Low-Fat, Vegetarian Cooking_ (copyright Steven Raichlen,
1995)(ISBN: 0-670-85782-3) If using dried chipotles, soak them in 1/2
cup warm apple juice for 30 minutes, then remove the stems and mince
the chilies. If using canned chipotles, mince them. For a milder
jelly, you can remove the seeds. 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. 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, dark place, unopened. Refrigerate
it, once it is opened. Makes 6 cups: 52 calories per tablespoon; 0g
protein; 0g fat; 14g carbohydrate; 1mg sodium; 0mg cholesterol
CHILE-HEADS DIGEST V2 #334 From the Chile-Heads recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5953
Calories From Fat: 24
Total Fat: 2.7g
Cholesterol: 0mg
Sodium: 2409.9mg
Potassium: 1795.7mg
Carbohydrates: 1523.2g
Fiber: 20.5g
Sugar: 1404.2g
Protein: 12.9g


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