Malbec Inferno Hot Pepper Jelly recipe
All Recipes Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Ingredients
- 2 cups minced hot red pepper 1 cup Malbec red wine 2 cups minced habanero pepper ½ cup pomegranate juice 1 tablespoon lemon juice 1 (1.75 ounce) package powdered fruit pectin 2 tablespoons powdered fruit pectin 1 teaspoon butter 4 cups white sugar, or more to taste
Nutrition Info
- 254.1 caloriescarbohydrate: 61.3 gcholesterol: 0.8 mgfat: 0.4 gfiber: 0.7 gprotein: 0.5 gsaturatedFat: 0.2 gservingSize: -sodium: 5.8 mgsugar: 59.7 gtransFat: : -unsaturatedFat: : -
Directions Malbec Inferno Hot Pepper Jelly
Directions
-
Place red pepper and Malbec wine in a blender, while wearing gloves, blend until smooth. Transfer to a large stockpot. Blend habanero pepper, pomegranate juice, and lemon juice in blender until smooth, add to stockpot. Stir all the pectin and butter into pepper mixture. Bring to a rolling boil, stir in sugar. Continually stir until sugar is dissolved, 2 minutes. Remove from heat, stir for 5 minutes, and skim foam off the top.
Sterilize jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4-inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring water level to at least 1 inch above the tops of the jars. Bring water to a rolling boil, cover the pot, and process for 15 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.