Apple Chipotle Jelly Food

APPLE-GRAPE GLAZED PORK CHOPS

Apple-Grape Glazed Pork Chops image

I made this up because I didn't have any apples or apple jelly, so I used grape jelly and some apple butter I made last week.

Provided by mightyro_cooking4u

Categories Pork

Time 15m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

2 pork chops, center-cut
2 tablespoons Grill Mates cinnamon chipotle rub
1 tablespoon grape jelly
2 tablespoons apple butter
1 tablespoon oil

Steps:

Heat oil in medium skillet over medium high heat. Coat chops with rub. Brown in oil on each side until chops are done.
Heat jelly in microwave dish until warm. Add apple butter to warm jelly. Brush on chops.

Nutrition Facts : Calories 341.4, Fat 21, SaturatedFat 5.9, Cholesterol 75, Sodium 72.9, Carbohydrate 14.6, Fiber 0.4, Sugar 11.4, Protein 22.6

APPLE-CHIPOTLE JELLY

Apple-Chipotle Jelly image

A Steven Raichlen recipe. Glaze ham or chicken, spoon over softened cream cheese, etc. If storing for longer times, use 'safe canning practices'.

Provided by gailanng

Categories Jellies

Time 27m

Yield 6 cups

Number Of Ingredients 5

Ingredients

1 -2 tablespoon minced chipotle chile in adobo (3-4 whole chiles)
2 cups apple juice
6 1/2 cups sugar
1 cup cider vinegar
1 (1 3/4 ounce) box of dry fruit pectin (such as Sure-Jell)

Steps:

If using dried chipotles, soak them in 1/2 cup warm apple juice for 30 minutes, then remove the stems and mince the chilies. 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 pectin and boil hard for 2 minutes. Skim well. Pour the mixture into sterile jelly jars (three 1-pint jars or six 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.
The jelly will keep for several months in a cool, dark place, unopened. Refrigerate it, once it is opened.

Nutrition Facts : Calories 912, Fat 0.1, Sodium 24.1, Carbohydrate 233.9, Fiber 0.9, Sugar 224.3, Protein 0.1

CHIPOTLE MANGO JELLY

Chipotle Mango Jelly image

Yummo! I tried this with a bit of cream cheese on a bagel and boy were my taste buds happy. It's a bit smoky from the chipotle peppers, and then you taste the fruity jelly. This would be great on grilled meats too... especially chicken.

Provided by Lisa Mersereau

Categories Other Sauces

Time 1h

Number Of Ingredients 5

Ingredients

3 c fresh mangos, diced (I buy the fresh mango spears in the produce section at the supermarket)
1 can(s) chipotle peppers in Adobo sauce (drained), 12 oz
2 c apple cider vinegar
6 c sugar
1 pkg 6 ounce total liquid pectin

Steps:

1. Sterilize and prepare pint canning jars and lids as directed.
2. Put 3 cups fresh mangos and the drained chipotle peppers in food processor or blender. Blend until smooth.
3. In a heavy 6 quart pan, add 6 cups sugar and 2 cups apple cider vinegar. Stir over medium heat until sugar is dissolved.
4. Once sugar is dissolved add mango pepper mixture. Bring to a rolling boil that you can not stir down for 10 minutes. Turn off heat and let cool for ten minutes.
5. Add 6 oz or two pouches of the liquid pectin. Bring back up to a rolling boil for 5 minutes. Turn off heat.
6. Ladle into jars. I use the hot water bath process. Some people just put the lids turn the jars upside down and the lids seal either way.
7. Enjoy as a snack with bagels and cream cheese. I use the jelly to make crostini appetizers and I use it for cooking.

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