Red Chipotle Pepper Jelly

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Step 1

Pulse bell peppers and chipotle chiles in a food processor until finely chopped, about 6 pulses. Transfer to a large saucepan, and cook over medium-high, stirring occasionally, until liquid evaporates, 8 minutes.

Step 2

Add sugar and vinegar to saucepan, stirring to combine; bring to a boil over medium-high. Reduce heat to medium, and cook, stirring occasionally, 5 minutes. Add pectin, salt, and garlic powder, stirring to combine; cook, undisturbed, 1 minute. Remove from heat.

Step 3

Spoon jelly evenly into 6 (½-pint) sterilized canning jars, filling to the top (leave ½ inch headspace if freezing); wipe jar rims. Cool 30 minutes. Screw on lids, and refrigerate until set, about 6 hours. Store in refrigerator for up to 3 weeks or in freezer for up to 1 year.