12 oz chipotle peppers, stemmed, seeded and minced (about 18-20 peppers)
1 cup balsamic vinegar
1 cup water
6 cups sugar
3 oz fruit pectin
Combine peppers, vinegar, water, and sugar in a large pot and bring to a boil. Boil for 10 minutes, add the pectin, and boil for 1 more minute. Scoop into jars and screw the lids on immediately. Makes 8 cups of jelly.