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    You are in: Home / Recipes / Dian's Volcano Hot Red Currant & Jalapeno Jelly Recipe
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    Dian's Volcano Hot Red Currant & Jalapeno Jelly

    Total Time:

    Prep Time:

    Cook Time:

    23 mins

    15 mins

    8 mins

    Chef Dian's Note:

    I made this recipe a few days ago when my Red Currants where ripe. It seems I can never get my jelly HOT enough but this time I hit it right. This is not for the faint at heart. This jelly packs a kick. It is great over cream cheese with crackers. It is fabulous on wild meat. Try basting it on Roast Duck or Goose. If you like your jelly less hot, seed your jalapenos before you put them in the food processer. This jelly works with wild High Bush Cranberrys as well.

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    1. 1
      First read the instructions for preparing jars & lids, and hot water bath processing found in the Certo Instructions for Cooked jam & Jelly, and prepare accordingly.
    2. 2
      Cut the top off the pouch of pectin and set it upright in a glass for easy use.
    3. 3
      Cut the stems off of the Jalapenos and process in your food processer until pulverized into tiny bits. Measure 1 cup and add water if necessary to make 1 cup.
    4. 4
      In a large 8 quart stockpot add: 1 Cup chopped Jalapenos, 3 cups Red Currant Juice & sugar. Add butter (it keeps the jelly from foaming).
    5. 5
      Bring mixture to a full rolling boil, stirring constantly. A boil that can't be stirred down. Stir in the pectin, stirring constantly. Return to a full boil for exactly 1 minute.
    6. 6
      Ladle into prepared jars within 1/8 inch of the tops. Wipe the rims with a damp cloth. Cover with 2 piece lids & screw down tightly. Process according to Altitude Chart in Certo Instructions. Check for seals and refrigerate and jars that don't seal. Enjoy.

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    Ratings & Reviews:

    • on August 31, 2009


      Very good and so easy to make!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Dian's Volcano Hot Red Currant & Jalapeno Jelly

    Serving Size: 1 (1530 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 635.2
    Calories from Fat 0
    Total Fat 0.1 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 0.1 mg
    Total Carbohydrate 163.7 g
    Dietary Fiber 0.7 g
    Sugars 162.9 g
    Protein 0.2 g

    The following items or measurements are not included:

    currant juice

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