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Malbec Inferno Hot Pepper Jelly
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 1475 minutes
Spicy-sweet pepper jelly paired with creamy cheese and crackers for a fiery and indulgent appetizer.
Ingredients:
2cups mincedhot red pepper
1cupMalbec red wine
2cups mincedhabanero pepper
0.5 cuppomegranate juice
1tablespoonlemon juice
1 (1.75 ounce) packagepowdered fruit pectin
2tablespoons powdered fruit pectin
1teaspoonbutter
4cups white sugar, or more to taste
Instructions:
Put red pepper and Malbec wine in a blender, wearing gloves, and blend until smooth. Transfer to a large stockpot. Blend habanero pepper, pomegranate juice, and lemon juice until smooth; add to stockpot. Stir in pectin and butter. Bring to a rolling boil, then stir in sugar until dissolved, about 2 minutes. Remove from heat, stir for 5 minutes, and skim off foam from the top.
Place jars and lids in boiling water for a minimum of 5 minutes. Fill hot, sterilized jars with jam, leaving 1/4-inch space at the top. Eliminate air bubbles by running a knife or spatula along the inside of the jars. Clean rims with a damp paper towel. Secure lids and rings on top.
1. Position a rack at the bottom of a large stockpot and fill it halfway with water.
2. Bring the water to a boil and use a jar holder to lower the jars into the boiling water, leaving a 2-inch space between them.
3. If needed, top up with more boiling water to ensure the jars are covered by at least 1 inch of water.
4. Cover the pot, allow the water to reach a rolling boil, and process for 15 minutes.
Place the jars on a cloth-covered or wood surface, separated by several inches, until cool. Press the top of each lid to ensure a tight seal, then store in a cool, dark area.