Friday, August 15, 2008

Peach Chipotle Jelly

YELLOW PEACH CHIPOTLE JELLY: After steeping overnight, this tasted good - smoky with a bit of a kick which will go down a few notches when I add the sugar and lemon. I strained it with a metal mesh strainer and the put it through the jelly bag. I was so enchanted with the color and body of the white peach jelly that I wanted to try it again!

Next time - more chipotle peppers.

  1. Strain juice from cooked peaches and measure. I ended up with 6 c. juice.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. Return to a simmer.
  7. Skim foam.
  8. 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).
  9. Put into sterile, hot jars from the oven and set on the counter, or hot water process.
  10. Label these jars - you don't want someone who hates spicy to get a surprise!
9 - 8 oz jars

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