Instructions: If using dried chipotles, soak them in 1/2 cup warm apple juice for 30 minutes, then remove the stems and mince the chiles. 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 (3 1-pint jars or 6 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. They jelly will keep for several months in a cool, dark place, unopened.

Refrigerate it once it is opened.

Yield:"6 cups"

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