Pomegranate Chili Jelly

This Vibrant Spicy jelly is made with a mix of three chili’s bring this to a HOT heat level. You can use all three or play with what chili's you get a hold of. Serve on cream cheese with crackers or alongside meat. Blend some into a salad dressing. Place some in a shaker with citrus vodka for a yummy spicy martini. Or add to a margarita for a nice kick.

• Ready In: 50 mins
• Serves: 50
• Yields: 5-6 1/2 pint jars

Ingredients

• 4 1⁄4 cups pomegranate juice, 100% organic no sugar added
• 1⁄4 cup lemon juice
• 6  cups sugar
• 3  fresh red cayenne chilies, deseeded if you want
• 2  fresh red jalapeno chilies, deseeded if you want
• 2  fresh red scorpion chilies, deseeded if you want
• 1⁄2  of a 6 ounce package 1 foil pouch  pectin

Directions

1. Sterilize the jars and lids. Prepare the water canner.
2. Place the chilies into a blender or food processor and puree them with 1/2 cup of juice.
3. 1. (be careful of your eyes HOT FUMES).
4. Combine all ingredients but pectin in a large pot.
5. Bring to a boil and boil for 10 minutes stirring constantly.
6. Stir in pectin stirring while boiling hard for 1 minute.
7. Remove from stove and skim foam.
8. Ladle hot jelly into clean hot jars, leaving 1/4 inch head space.
9. Adjust caps Process 10 minutes in boiling water canner.