Red Currant Jelly With Habanero Pepper
- Ready In:
- 1hr
- Ingredients:
- 7
- Yields:
-
4 half pint jars
ingredients
- 1133.98 g red currants, stems removed
- 236.59 ml mineral water
- 828.06 ml sugar
- 2.46 ml butter
- 59.14 ml liquid fruit pectin, plus
- 9.85 ml liquid fruit pectin
- 1 habanero pepper, seeded and cut into strips
directions
-
Make the jelly:
- 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.
- 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.
-
Process the jelly:
- 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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RECIPE SUBMITTED BY
I would like to start my own company making cheesecakes, I love making cheesecakes and right now I am really into making Jelly. I have made about 60 jars of jelly in the past month, I don't why and I can't stop......
I need serious counciling...
I am sooooo addicted.
Today I made 3 fruit marmalade and Habenero Gold Jelly....and it's nice and hot too...