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    You are in: Home / Recipes / Red Currant Jelly With Habanero Pepper Recipe
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    Red Currant Jelly With Habanero Pepper

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    45 mins

    15 mins

    BenzBaker's Note:

    I found this recipe in "Country Living" and I have been wanting to try it but I can't find the Red Currents where I live. I might try grapes instead. I have tried another jelly made with Habanero's and it was hot and delicious!!!

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    half pi ...

    Units: US | Metric


    1. 1
      Make the jelly:.
    2. 2
      Rinse and drain currants and transfer to a saucepan. Crush the fruit with a potato masher, add spring water and bring to a boil over high heat. Boil for 10 minutes.
    3. 3
      Rund the fruit and any liquid through a sieve or food mill to remove the seeds. Transfer the puree to a jelly bad or a colander lined with 4 layers of wet cheesecloth and let drip overnight.
    4. 4
      Process the jelly:.
    5. 5
      Transfer the juice to a large saucepan, add the sugar and cook over high heat, stirring occasionally until sugar dissolves about 10 minutes. Bring the mixture to a boil and stir in the butter. Stir in the pectin and cook for exactly 1 minute. Remove from heat and stir in the peppers. Sterilize 4- 1/2 pint jars, pour jelly into the hot jars; leaving 1/4 inch headspace. Secure lid and process using the boiling water canning method for 5 minutes. Store in a cool pantry for up to 1 year.

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    Nutritional Facts for Red Currant Jelly With Habanero Pepper

    Serving Size: 1 (1889 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 842.6
    Calories from Fat 9
    Total Fat 1.0 g
    Saturated Fat 0.3 g
    Cholesterol 1.2 mg
    Sodium 6.7 mg
    Total Carbohydrate 214.6 g
    Dietary Fiber 12.2 g
    Sugars 196.0 g
    Protein 4.0 g

    The following items or measurements are not included:

    liquid fruit pectin

    liquid fruit pectin

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