Hot Pepper Jelly

• 6 large ancho chiles (4 ounces)
• 1 quart boiling water
• 4 large chipotle chiles in adobo, stemmed and seeded, plus 1/4 cup adobo sauce from the can
• 6 cups sugar
• 2 cups apple cider vinegar
• One 3-ounce packet liquid fruit pectin

1. In a large heatproof bowl, cover the ancho chiles with the boiling water.
2. Let stand until the chiles are softened, about 30 minutes.
3. Drain the anchos, reserving 1 cup of the soaking liquid.
4. Discard the stems and seeds.
5. In a food processor, puree the anchos with the soaking liquid.
6. Strain the puree through a coarse sieve set over a bowl, pressing with a rubber spatula.
7. You should have 1 1/2 cups of puree.
8. In the food processor, puree the chipotle chiles with the adobo sauce.
9. Strain the chipotle puree into the ancho puree and mix well.
10. In a large stainless steel saucepan, combine the sugar and cider vinegar and bring to a boil over moderately high heat, stirring, until the sugar has completely dissolved.
11. Boil over moderately high heat for 5 minutes.
12. Add the chile puree and boil for 1 minute.
13. Add the liquid fruit pectin and boil for 1 minute longer.
14. Pour the hot pepper jelly into heatproof jelly jars and let cool to room temperature, then refrigerate.

ancho chiles, water, chiles, sugar, apple cider vinegar, liquid fruit pectin

Taken from www.foodandwine.com/recipes/hot-pepper-jelly (may not work)