Curry Jelly

Submitted by Chef #1103275

"This is a different tasting jelly that I created with the taste of sweet and hot in mind. I like to try at least one new canning recipe each year but when I was reading a pamphlet in a box of jars I had purchased I thought I had found a great one to try. Unfortunately, the jelly wasn't good and decided to create my own version. This is wonderful on cream cheese and crackers, with fresh spring rolls or as a glaze for pork or chicken. It is also wonderful as the glaze for a bbq peameal bacon roast. I gave so many jars away the first year I made this, I had to do a second batch. Don't skip the 15 minute resting period as this helps to keep the vegetables well distributed in the jelly instead of floating. I also always let my jelly sit in the jar upright for the first 10 minutes, then turn them over and let them cool upside down. Recipes makes approximately 6 1/2 pint jars."

 

• Ready In: 1hr
• Ingredients: 9
• Yields: 6 1/2 pints

ingredients

• 6 cups granulated sugar
• 4 teaspoons mild curry powder (you can use hot or a mixture to suit your taste)
• 1 cup golden raisin
• 1⁄2 cup red onion, finely diced
• 1 cup jalapeno pepper, finely diced
• 1 cup white vinegar
• 1 cup water
• 1⁄3 cup lemon juice (fresh or bottled both work)
• 1 (85 ml) envelope liquid pectin

directions

1. Mix the first 7 ingredients together in a large pot. Brint to full rolling boil. Take off heat and let sit for 15 minutes. Return to heat and bring to a full rolling boil once again. Add lemon juice and liquid pectin. Boil for 2 minutes stirring to keep foam down. Take off heat. Stir and skim for 5 minutes.
2. Put into already clean, hot, sterilized jars. Seal. Let sit upright for 10 minutes, then turn upside down for 10 minutes. At this point I shake the jars to see if the vegetables are starting to float. If not, turn the jars again for another 10 minutes, then shake. Continue until the vegetables "float" in the jelly throughout the entire jar and are not on the top only or the bottom only.