Chipotle Blueberry Jelly

Ingredients

• 2 quarts fresh or frozen blueberries, washed and hulled
• 1 (7-ounce) can chipotle peppers in adobo sauce
• 1/3 cup water
• 1/2 cup lemon juice
• 1/2 cup lime juice
• 7 1/2 cups sugar
• 6 ounces liquid pectin

Directions

1. Cook the Fruit

   Combine chipotle peppers, blueberries, and water in a flat-bottomed pot. Crush berries. Cover and bring to a boil. Reduce heat and simmer, uncovered, 10 minutes, stirring frequently.

2. Strain

   Strain berries through cheesecloth, reserving 3 cups juice. Discard pulp.

3. Boil

   Combine reserved juice, lemon juice, lime juice, and sugar in kettle. Bring to a rolling boil, stirring constantly.

4. Add Pectin

   Add liquid pectin and return to a boil. Boil for 1 minute, stirring constantly. Remove from heat and skim off foam with a metal spoon.

5. Fill & Process

   Quickly ladle jelly into 9 hot sterilized half-pint jars, leaving 1/4-inch headspace. Cover with metal lids, screw bands tight, and process in boiling-water bath 5 minutes.

Approximate Nutrition — Per tablespoon

Nutrition is an estimate based on standard ingredient data and the stated recipe yield. Actual values vary by brands, drained amounts, and serving size.