Pomegranate Pepper Jelly
Recipe type: Condiment
Cuisine: Preserved
- 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
- Add the peppers to a food processor or blender.
- Chop until fine.
- You may need to add a cup of the juice just to help it along.
- 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.
- Add all the sugar and stir well to dissolve.
- Add the butter.
- Bring to a boil over medium high heat stirring often.
- Once it come to a full rolling boil start timing for one minute.
- After one minute at a full boil remove from the heat and place on a hot mat.
- Using a ladle fill the hot jars with jelly leaving a ¼ inch head space.
- Clean the rim of the jars off with a nice clean wet cloth.
- Place a hot lid on the jar, then apply a screw band, only until finger tight.
- Once all jars are full place then in the canner.
- Cover the jars with hot water by an inch.
- Turn the heat to high and bring the water to a boil.
- Once boiling cover the canner and time for 10 minutes.
- Remove the jars from the water and place on a rack or tea towel on the counter.
- Allow to cool completely.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/pomegranate-pepper-jelly/
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