Dian's Volcano Hot Red Currant & Jalapeno Jelly

"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."
photo by a food.com user photo by a food.com user
Ready In:
8 1/2 pint jars




  • 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.
  • Cut the top off the pouch of pectin and set it upright in a glass for easy use.
  • 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.
  • 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).
  • 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.
  • 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.

Questions & Replies

Got a question? Share it with the community!


  1. Very good and so easy to make!


I live in the rural fishing town of Cordova, Alaska. Home of the famous Copper River Salmon. I have several seasonal jobs. Until recently I cooked in a local Steak & Seafood restaurant. This spring I took over a local friends greenhouse business and operate it from my greenhouse, it is called Diane's Garden, I sell potted annuals, but specialize in perennials, herbs/veggies and landscape plants. I'm also partners in a butcher shop where my partner & I, butcher/process wild game for local hunters and guided hunts. I also mend nets for local fishermen. My real passion is cooking. I love to incorporate local wild game, fish, mushrooms & berrys into my recipes. <br><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg> <br><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg>
View Full Profile

Find More Recipes