Malbec Hot Pepper Jelly
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
Step by Step Instructions
Step 1
Place red pepper and Malbec wine in blender, while wearing gloves. Blend until smooth. Transfer to large stock pot. Blend habanero pepper, pomegranate juice and lemon juice in blend until smooth. Add to stockpot. Stir all pectin and butter into pepper mixture. Bring to rolling oil. Stir in sugar. Continually stir until sugar is dissolved, 2 minutes.
Step 2
Sterilize jars and lids in boiling water for at least 5 minutes. Pack jam into hot, sterilized jars, filling jars to within ¼ inch of top. Run a knife or a thin spatula around the insides of jars after they have been filled to remove any air bubbles. Wipe rims of jars with moist paper towel to remove any food residue. Top with lids and screw on rings.
Step 3
Place a rack in 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 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 pot, and process for 15 minutes.
Step 4
Remove jars from stockpot and place onto cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Store in a cool, dark area.
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