Pomegranate Chili Jelly

Recipe by Rita1652
READY IN: 50mins
SERVES: 50
UNITS: US

INGREDIENTS

Nutrition
  • 4 14
    cups pomegranate juice, 100% organic no sugar added
  • 14
  • 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
  • 12
    of a 6 ounce package 1 foil pouch pectin
Advertisement

DIRECTIONS

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