Dians Volcano Hot Red Currant Jalapeno Jelly Recipes

SWEET HOT JALAPENO JELLY

Steps:

• Combine the peppers, jalapenos, sugar, vinegar, and lime juice in a large saucepan over medium heat. Heat until warm and sugar is dissolved.
• Pour the mixture in a blender and blend for 5 seconds. Return the blended mixture to the saucepan and bring to a boil.
• Skim off any foam that rises to the surface.
• Decrease the heat to low and simmer for 5 minutes.
• Stir in the pectin, increase heat to medium-high, and bring to a boil.
• Remove from heat and cool. The jelly will set as it cools down.
• When cool, cover and refrigerate for up to 5 days.

RED CURRANT & RASPBERRY JELLY

Steps:

• Using a potato masher, crush currants in a very large stainless steel or enamel saucepan.
• Add water& bring to a boil over high heat.
• Reduce heat, cover& boil gently for 10 minutes.
• Add raspberries, return to a boil& boil gently for 3 minutes.
• Strain mixture through a coarse sieve, pressing pulp to extract juice& discarding the solids.
• If you want, you can now pour the juice through a jelly bag (cheesecloth)- I'm lazy& don't do this!
• You should have 4 cups of juice - when I don't get that amount, I top up with cranberry cocktail - combine juice with sugar in a very large stainless steel or enamel saucepan.
• Bring to a boil& boil hard, stirring constantly, for 1 minute.
• Remove from heat, stir in pectin& ladle into sterilized jars, leaving 1/2 inch head space.
• Be sure to remove any air bubbles.
• Place jars into boiling water in canner, add enough water to cover lids by 2 inches& return to boil.
• Boil for 5 minutes.
• Remove from canner, cool, label& store in cool, dark place.

CURRANT JELLY

Steps:

• Using a potato masher or an immersion blender, crush currants in a large Dutch oven.
• Add water& bring to a boil, stirring occasionally; reduce heat, cover& simmer until currents are softened& deflated, about 10 minutes.
• Wet a jelly bag (I use cheesecloth), wring out& suspend on a frame over a large measuring cup or bowl.
• Fill with currants& liquid; let drip, pressing bag lightly, until juice measures 6 1/2 cups, about 2 1/2 hours.
• Stirring constantly, bring juice& pectin to a boil in a large, clean pot.
• Add sugar, bring to a full rolling boil, stirring constsntly with a wooden spoon; Boil vigorously, stirring, for a minute.
• Remove from heat, skim off foam& pour into hot canning jars, leaving 1/4 inch of headspace.
• Wipe rims (if necessary), cover with prepared lids& screw on bands fingertip tight.
• Boil in boiling water canner for 10 minutes.

LEMON JALAPENO JELLY

Steps:

• Combine vinegar, lemon juice, lemon zest and jalapeno peppers in a blender. Pulse to desired fineness. Combine with sugar in saucepan and bring to a boil. Boil hard for 5 minutes. Stir occasionally. Remove from heat and skim to remove foam. Cool 2 minutes, then mix in pectin and food color.
• Pour into sterilized jars and fasten lids. Process in boiling water bath for 15 minutes, if desired, or refrigerate. Cool.
• Invert jars a few times after about 30 minutes of cooling to distribute peppers evenly before jelly completely sets.

RED CURRANT JELLY WITH HABANERO PEPPER

Steps:

• Make the jelly:.
• 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.
• 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.
• Process the jelly:.
• 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.