Pomegranate Pepper Jelly
 
 
Recipe type: Condiment
Cuisine: Preserved
Ingredients
  • 5 cups of bottled pomegranate juice
  • 1 box of Certo powdered pectin
  • 7 cups of white sugar
  • peppers – chopped fine (I used semi hot peppers in this preparation)
  • ½ teaspoon of butter
Instructions
  1. Add the peppers to a food processor or blender.
  2. Chop until fine.
  3. You may need to add a cup of the juice just to help it along.
  4. Pour the juice into a large saucepan. add the package of pectin crystals and stir well to dissolve. Over medium high heat bring to a boil.
  5. Add all the sugar and stir well to dissolve.
  6. Add the butter.
  7. Bring to a boil over medium high heat stirring often.
  8. Once it come to a full rolling boil start timing for one minute.
  9. After one minute at a full boil remove from the heat and place on a hot mat.
  10. Using a ladle fill the hot jars with jelly leaving a ¼ inch head space.
  11. Clean the rim of the jars off with a nice clean wet cloth.
  12. Place a hot lid on the jar, then apply a screw band, only until finger tight.
  13. Once all jars are full place then in the canner.
  14. Cover the jars with hot water by an inch.
  15. Turn the heat to high and bring the water to a boil.
  16. Once boiling cover the canner and time for 10 minutes.
  17. Remove the jars from the water and place on a rack or tea towel on the counter.
  18. Allow to cool completely.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/pomegranate-pepper-jelly/