Next time - more chipotle peppers.
- Strain juice from cooked peaches and measure. I ended up with 6 c. juice.
- Strain juice through jelly bag -- add 1 c. water and simmer with 2-4 chipotle peppers. Let steep and stand overnight if you have the time, otherwise, add more water and simmer away longer.
- Measure - add more water to get back to 6 cups (remember - you're boiling away water, you don't necessarily want to concentrate the peachiness and decrease your yield).
- Add 1/2 c. lemon juice, and follow instructions for your pectin. I used Pomona's Pectin, so added 6 tsp of "calcium water" and put 6 tsp of pectin powder into 2.5 c. of sugar.
- Bring to a boil, then add the sugar-pectin mix, stir and make sure it dissolves and doesn't stick to the bottom of the pan.
- Return to a simmer.
- Skim foam.
- Put a test -- a teaspoon of jelly on a plate -- in the freezer for a few minutes. If it looks and feels like jelly in your mouth, you're probably all set. If not, let another test set longer, then consider adding a bit more pectin (mixed with sugar if you're using Pomona's).
- Put into sterile, hot jars from the oven and set on the counter, or hot water process.
- Label these jars - you don't want someone who hates spicy to get a surprise!
9 - 8 oz jars