Red Currant Jelly With Habanero Pepper |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 16 |
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I found this recipe in Country Living and I have been wanting to try it but I can't find the Red Currents where I live. I might try grapes instead. I have tried another jelly made with Habanero's and it was hot and delicious!!! Ingredients:
2 1/2 lbs red currants, stems removed |
1 cup mineral water |
3 1/2 cups sugar |
1/2 teaspoon butter |
1/4 cup liquid fruit pectin, plus |
2 teaspoons liquid fruit pectin |
1/2 habanero pepper, seeded and cut into strips |
Directions:
1. Make the jelly:.
2. Rinse and drain currants and transfer to a saucepan. Crush the fruit with a potato masher, add spring water and bring to a boil over high heat. Boil for 10 minutes.
3. Rund the fruit and any liquid through a sieve or food mill to remove the seeds. Transfer the puree to a jelly bad or a colander lined with 4 layers of wet cheesecloth and let drip overnight.
4. Process the jelly:.
5. Transfer the juice to a large saucepan, add the sugar and cook over high heat, stirring occasionally until sugar dissolves about 10 minutes. Bring the mixture to a boil and stir in the butter. Stir in the pectin and cook for exactly 1 minute. Remove from heat and stir in the peppers. Sterilize 4- 1/2 pint jars, pour jelly into the hot jars; leaving 1/4 inch headspace. Secure lid and process using the boiling water canning method for 5 minutes. Store in a cool pantry for up to 1 year.
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