Pomegranate Pepper Jelly
Adding pomegranate juice to your pepper jelly adds a velvety sweetness that balances the kick from the peppers. Add this jelly to your cheese board or use it to top meat or fish dishes.
Makes 7 Servings
Ingredients
- 6 jalapeno peppers, halved lengthwise and seeded
- 1 medium sweet red pepper, halved lengthwise and seeded
- 1 habanero pepper, halved lengthwise and seeded
- 1¼ cups white vinegar, divided
- 6 cups sugar
- ¾ cups Red Crown Pomegranate Juice (Original or With Pulp)
- 3 3-ounce packets liquid fruit pectin
Instructions
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Place peppers in food processor and pulse until combined.
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Add 1 cup vinegar and pulse until peppers are finely minced. Transfer to large saucepan, stirring in sugar, pomegranate juice and remaining vinegar.
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Bring to boil and reduce heat to medium, boiling for 10 minutes. Remove from heat and stir in pectin.
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Return to boil, stirring constantly. Once boiling, remove from heat and skim off foam.
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Ladle hot mixture into seven hot half-pint jars, leaving ¼-inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip-tight.
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Place jars into canner with simmering water, ensuring they are completely covered with water. Boil for 10 minutes. Remove jars and cool.