Malbec Inferno Hot Pepper Jelly

Malbec Inferno Hot Pepper Jelly
  • PREP TIME
    15 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    24 hrs 35 mins
  • SERVING
    14 People
  • VIEWS
    24

Ignite your taste buds with this fiery and fruity pepper jelly. The perfect balance of Malbec wine, habaneros, and red peppers creates a sweet heat that's irresistible on cream cheese, crackers, or even grilled meats. Proceed with caution – this jelly packs a punch!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    61 g
  • Cholesterol
    1 mg
  • Fiber
    1 g
  • Protein
    1 g
  • Saturated Fat
    0 g
  • Sodium
    6 mg
  • Sugar
    60 g
  • Fat
    0 g
  • Unsaturated Fat
    0 g

DIRECTIONS

Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.

Image Step 01
01 Step

Recipe View Prepare the Pepper Base: Wearing gloves, combine the minced red pepper and Malbec wine in a blender. Puree until smooth. Transfer the mixture to a large, non-reactive stockpot. (5 minutes)

Image Step 02
02 Step

Recipe View Blend the Habanero Mixture: In the same blender (still wearing gloves!), combine the minced habanero pepper, pomegranate juice, and lemon juice. Blend until smooth. Add this mixture to the stockpot with the red pepper and wine mixture. (5 minutes)

Image Step 03
03 Step

Recipe View Combine and Thicken: Stir in both types of powdered fruit pectin and the butter into the pepper mixture in the stockpot. Ensure there are no clumps of pectin. (2 minutes)

Image Step 04
04 Step

Recipe View Bring to a Boil and Add Sugar: Bring the mixture to a full, rolling boil over medium-high heat, stirring constantly to prevent scorching. Once boiling, gradually add the sugar, stirring continuously until it is completely dissolved. (5 minutes)

Image Step 05
05 Step

Recipe View Cook to Jelly Stage: Continue to cook, stirring constantly, until the mixture reaches the gelling point. This usually takes a few minutes. A candy thermometer should read 220°F (104°C). Alternatively, you can test for gel by placing a small spoonful of the mixture on a chilled plate; it should set quickly. (10 minutes)

Image Step 06
06 Step

Recipe View Remove from Heat and Skim: Remove the stockpot from the heat. Stir gently for 5 minutes to help distribute the peppers evenly and prevent settling. Skim off any foam that forms on the surface using a spoon. (5 minutes)

Image Step 07
07 Step

Recipe View Sterilize Jars: While the jelly is cooking, sterilize your canning jars and lids. Place the jars in a large pot of boiling water for at least 10 minutes. Remove and drain on a clean towel. Boil the lids in a separate saucepan for 10 minutes. (15 minutes)

Image Step 08
08 Step

Recipe View Fill the Jars: Carefully ladle the hot pepper jelly into the sterilized jars, leaving about 1/4-inch of headspace at the top. Use a clean knife or spatula to remove any air bubbles trapped in the jelly. Wipe the rims of the jars clean with a damp cloth. (10 minutes)

Image Step 09
09 Step

Recipe View Seal the Jars: Place the sterilized lids on the jars, and screw on the canning rings until fingertip tight. (2 minutes)

Image Step 10
10 Step

Recipe View Process in a Water Bath: Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil. Gently lower the filled jars into the boiling water using a jar lifter, ensuring the jars are fully submerged by at least 1 inch of water. Process for 15 minutes. (20 minutes)

Image Step 11
11 Step

Recipe View Cool and Check Seals: Carefully remove the jars from the water bath using the jar lifter and place them on a towel-lined surface to cool completely. As the jars cool, you should hear a popping sound as the lids seal. After 24 hours, check the seals by pressing on the center of each lid. If the lid doesn't flex, it's properly sealed. (24 hours)

Image Step 12
12 Step

Recipe View Store: Store sealed jars in a cool, dark place for up to one year.

Wear gloves at all times when handling hot peppers to avoid skin irritation.
Adjust the amount of sugar to your taste preference. Start with 4 cups and add more if needed.
For a milder jelly, remove the seeds and membranes from the habanero peppers before mincing.
Be careful to avoid steam when removing the jars from the water bath.
If any jars don't seal properly, store them in the refrigerator and use the jelly within a few weeks.

You need to login to claim your token

🔐 Login to get token

Janice Larson

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.1/ 5 ( 8 Ratings)
Total Reviews: (5)
  • Winifred Balistreri

    Be careful when handling the hot peppers. I accidentally touched my face and it burned for hours! Wear gloves!

  • Layla Beatty

    I added a pinch of smoked paprika for extra depth of flavor. It was delicious!

  • Fredrick Graham

    Make sure to use a good quality Malbec wine. It really makes a difference in the flavor of the jelly.

  • Declan Kuhic

    I was a little intimidated by the habaneros, but this recipe is surprisingly easy to follow. It's the perfect balance of sweet and spicy.

  • Jessyca Wardcartwright

    This jelly is incredible! The heat is intense but the flavor is amazing. I've made it several times and it's always a hit.

LEAVE A REVIEW

Please Rate