How To Make Hot Pepper Jelly - Best Recipe | Charleston Magazine

Name: How To Make Hot Pepper Jelly - Best Recipe | Charleston Magazine
Ingredients: 6 dried ancho chiles, rehydrated; 1/2 cup chipotle chiles (canned in adobo sauce); 6 cups sugar; 2 cups apple cider vinegar; 1 box Certo (liquid fruit pectin)

charlestonmag.com

Keywords

Charleston SC
Guide
Magazine
official
Charleston South Carolina
weddings
lifestyle
restaurants
photography
shopping

View full recipe on charlestonmag.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at charlestonmag.com.

Share this recipe:

Cooking tools:

Food processor
Fine-mesh sieve
Mixing bowl
Pot
Mason jar
Measuring cup
Spoon
Stove
Refrigerator

Ingredients

6 dried ancho chiles, rehydrated
1/2 cup chipotle chiles (canned in adobo sauce)
6 cups sugar
2 cups apple cider vinegar
1 box Certo (liquid fruit pectin)

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

Get recipes worth saving and practical cooking tips. No account needed.

Get recipe ideas by email

How To Make Hot Pepper Jelly - Best Recipe | Charleston Magazine

Keywords

Ingredients

Ready to cook this?

More Like This