Dian's Volcano Hot Red Currant & Jalapeno Jelly

Recipe by Chef Dian
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 23mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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