Recipe

Red Currant Jelly With Habanero Pepper Recipe

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Ingredients

Directions

Step #1 Make the jelly:.
Step #2 Rinse & drain currants & transfer to a saucepan.
Step #3 Crush the fruit with a potato masher, add spring water & bring to a boil over high heat.
Step #4 Boil for 10 mins.
Step #5 Rund the fruit & any liquid through a sieve or food mill to remove the seeds.
Step #6 Transfer the puree to a jelly bad or a colander lined with 4 layers of wet cheesecloth & let drip overnight.
Step #7 Process the jelly:.
Step #8 Transfer the juice to a large saucepan, add the sugar & cook over high heat, stirring every once in awhile until sugar dissolves about 10 mins.
Step #9 Bring the mixture to a boil & stir in the the butter.
Step #10 Stir in the pectin & cook for exactly 1 min.
Step #11 Remove from heat & stir in the the peppers.
Step #12 Sterilize 4- 1/2 pint jars, pour jelly into the hot jars; leaving 1/4 inch headspace.
Step #13 Secure lid & process using the boiling water canning method for 5 mins.
Step #14 Store in a cool pantry for up to 1 year.
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