malbec inferno hot pepper jelly

Ingredients

• Servings: 14
• 2 cups minced hot red pepper
• 1 cup malbec red
• 2 cups minced habanero pepper
• 1/2 cup pomegranate juice
• 1 tablespoon lemon juice
• 1 (1.75 ounce) package powdered fruit pectin
• 2 tablespoons powdered fruit pectin
• 1 teaspoon butter
• 4 cups white sugar, or more to taste

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• place red pepper and malbec in a blender, while wearing gloves; blend until smooth. transfer to a large stockpot. blend habanero pepper, pomegranate juice, and lemon juice in blender until smooth; add to stockpot. stir all the pectin and butter into pepper mixture. bring to a rolling boil; stir in sugar. continually stir until sugar is dissolved, 2 minutes. remove from heat, stir for 5 minutes, and skim foam off the top.
• sterilize jars and lids in boiling water for at least 5 minutes. pack the jam into the hot, sterilized jars, filling the jars to within 1/4-inch of the top. run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air . wipe the rims of the jars with a moist paper towel to remove any food residue. top with lids, and screw on rings.
• place a rack in the bottom of a large stockpot and fill halfway with water. bring to a boil and lower jars into boiling water using a holder. leave a 2-inch space between the jars. pour in more boiling water if necessary to bring water level to at least 1 inch above the tops of the jars. bring water to a rolling boil, cover the pot, and process for 15 minutes.
• remove the jars from the stockpot and place a cloth-covered or wood surface, several inches apart, until cool. once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). store in a cool, dark area.