Spicy Red Pepper Jelly

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Makes 5 half-pints. Serves 80 (about 1 tablespoon each).

All you need:

1 c. cranberry-pomegranate juice, divided
1/2 medium red bell pepper, seeded and cut into 1-inch chunks (1 c.)
2 or 3 habanero peppers, seeded
1 clove garlic
1 c. Hy-Vee white vinegar
5 1/4 c. Hy-Vee granulated sugar
1 (3 oz) pouch liquid fruit pectin
Red food coloring, optional

All you do:

Wash empty canning jars in hot, soapy water. Rinse jars thoroughly. Put jars in boiling-water canner with enough water to completely cover the jars. Bring the canner water to a simmer (180 degrees). Do not boil. Keep jars in simmering water until needed. Set screw bands aside. They do not require heating or sterilizing. Place lids, the flat, small portion of the two-piece jar closures, in separate saucepan, cover with water and bring to a simmer (180 degrees). Do not boil. Keep lids hot until ready to use.
In a blender or food processor, combine 1/2 cup of the cranberry-pomegranate juice, bell pepper chunks, habanero peppers and garlic clove. Cover and blend until peppers and garlic are minced.
Transfer to a large stockpot. Add vinegar and remaining 1/2 cup juice. Bring to boiling. Reduce heat, cover and simmer 8 minutes.
Add sugar. Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) over high heat, stirring constantly.
Stir in pectin quickly. Return to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Stir in food coloring, if desired. Skim off any foam with a metal spoon.
Ladle into jars, leaving 1/4-inch headspace. Wipe rim with clean, damp cloth. Put on lids and bands.
With jar lifter, add jars to hot water in canner. If necessary, add enough water to cover jars with 1 inch of water. Cover and bring water to a boil over high heat. Process 5 minutes.
Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Let stand at room temperature 24 hours. Store unopened jelly in cool, dry, dark place up to 1 year. Refrigerate opened jelly up to 3 weeks.
*Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with habanero peppers, wear protective gloves.

Nutrition information per serving:
Calories: 50
Carbohydrate: 14g
Cholesterol: 0mg
Dietary Fiber: 0g
Fat: 0g
Protein: 0g
Saturated Fat: 0g
Sodium: 0mg
Sugars: 14g
Trans fats: 0g

Daily nutritional values:
0% vitamin A
6% vitamin C
0% calcium
0% iron