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Red Currant Jelly With Habanero Pepper

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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!!!”
READY IN:
1hr
YIELD:
4 half pint jars
UNITS:
US

Ingredients Nutrition

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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