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Red-Currant Jelly with Habanero Pepper

Source of Recipe


Country Living






List of Ingredients



• 2-1/2 lbs. red currants, stems removed
  
• 1 cup spring water
  
• 3-1/2 cups sugar
  
• 1/2 tsp butter
  
• 1/2 pouch liquid fruit pectin (1/4 cup plus 2 Tbsp)
  
• 1/2 habanero pepper, seeded and cut into strips
  






Instructions



1. Rinse and drain currants and transfer to a large saucepan. Crush the fruit using a potato masher; add spring water and bring to a boil over high heat. Boil for 10 minutes.
   
   
2. Run the fruit and any liquid through a sieve or food mill to remove the seeds. Transfer the pur�e to a jelly bag or a colander lined with 4 layers of wet cheesecloth and let drip overnight.
   
   
3. Transfer the juice to a large saucepan, add the sugar and cook over high heat, stirring occasionally, until sugar dissolves, about 10 minutes.
   
   
4. 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 four half-pint jars.
   
   
5. Pour jelly into the hot jars, leaving 1/4-inch headspace. Securely cap each jar and process using the boiling-water canning method for 5 minutes. Store in a cool pantry for up to 1 year.
   
   Makes 4 half-pints.