Spicy Superfruit Jelly
From jo_jo_ba 9 years ago
- 1 day to make
- Serves 48
An unadulterated spoonful is almost like the chewing gum in Willy Wonka's factory - it starts as a blast of tangy cranberry and pomegranate flavour, which merges into the sweeter notes of the fruit accented with a stevia-sugar blend. Read more Just as the last hint of sugar begins to fade away, the jalapeno pops it's fiery head in to say hello, leaving a lingering finish that isn't painful so much as addictive. Makes ~3 cups, 48 (1 tbsp) servings See less
Ingredients
- 2 ¼ cups cranberry-pomegranate juice shopping list
- 1 jalapeno pepper, seeded and minced shopping list
- 1 tbsp calcium water shopping list
- ½ cup Truvia Baking Blend shopping list
- 1 tbsp Pomona's Universal Pectin powder shopping list
- ¼ tsp edible gold flakes (or edible “cake glitter”) (optional) shopping list
How to make it
- Combine cranberry-pomegranate juice and peppers in a saucepan.
- Cover and simmer 10 minutes, then remove from heat, pour into a bowl and let steep overnight. Strain if desired.
- Place juice back into the pot and add the calcium water, mixing well.
- Mix Truvia and pectin powder, set aside.
- Bring juice to a boil and add pectin mixture, whisking vigorously for 2 minutes to dissolve the pectin while the jelly comes back up to a boil.
- Once the jelly returns to a full boil, remove it from the heat.
- Whisk in the gold flakes.Fill and seal jars and process 10 minutes in a waterbath.
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