Dian S Volcano Hot Red Currant Jalapeno Jelly Recipes

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RED CURRANT JELLY



Red Currant Jelly image

A classic red currant jelly made from fresh currants. This came from my one of my mother's handwritten recipe cards. I do not know its origin, but know it probably dates back to the early 1940's.

Provided by BJBORSODY

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h

Yield 64

Number Of Ingredients 4

4 pounds fresh red currants
1 cup water
7 cups white sugar
4 fluid ounces liquid fruit pectin

Steps:

  • Place the currants into a large pot, and crush with a potato masher or berry crusher if you have one. Pour in 1 cup of water, and bring to a boil. Simmer for 10 minutes. Strain the fruit through a jelly cloth or cheese cloth, and measure out 5 cups of the juice.
  • Pour the juice into a large saucepan, and stir in the sugar. Bring to a rapid boil over high heat, and stir in the liquid pectin immediately. Return to a full rolling boil, and allow to boil for 30 seconds.
  • Remove from heat and skim off foam from the top. Ladle or pour into sterile 1/2 pint jars, filling to within 1/2 inch of the top. Wipe the rims with a clean damp cloth. Cover with new sterile lids and rings. Process covered in a bath of simmering water for 10 minutes or the time recommended by your local extension for your area.

Nutrition Facts : Calories 100.8 calories, Carbohydrate 25.9 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.4 g, Sodium 0.6 mg, Sugar 24 g

CURRANT JELLY



Currant Jelly image

The versatile flavor of currantjelly complements a varietyofdishes -- from crusty breadwith butter to cold meats. Ourtartversion was inspired bythe famous red and white preserves of Bar-Le-Duc, France,where the original fourteenth-century recipe is still made.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 quart

Number Of Ingredients 2

3 pounds fresh red, black, or white currants, washed well, stems removed
3 cups sugar

Steps:

  • In a large saucepan, combine currants with 1/3 cup water. Cook over medium-high heat, stirring frequently, until fruit has broken down and released its juices, about 8 minutes. Mash the fruit mixture with a potato masher or the back of a wooden spoon. Strain through a fine sieve into a large measuring cup, pressing on the solids to extract as much juice as possible. You should have about 4 cups juice. Discard solids.
  • Place a small plate in the freezer. Return juice to clean saucepan; add sugar. Bring to a boil over medium-high heat. Reduce heat to a simmer; cook, stirring occasionally, about 20 minutes. When teaspoon of jelly placed on chilled plate ripples if pushed with your finger, it is ready.
  • Remove jelly from heat, and skim off any foam from surface. Ladle jelly into sterilized canning jars; wipe rims with a dishtowel. Seal tightly.
  • Meanwhile, bring a stockpot of water to a boil over high heat. Using tongs, carefully place filled jars in boiling water, letting them sit 10 minutes. Remove; let cool. If center of jar lids give when pushed with finger, jars have not sealed properly. Jelly in sealed jars will keep up to 1 year. After opening, jelly will keep up to 2 months in the refrigerator.

DIAN'S VOLCANO HOT RED CURRANT & JALAPENO JELLY



Dian's Volcano Hot Red Currant & Jalapeno Jelly image

I made this recipe a few days ago when my Red Currants where ripe. It seems I can never get my jelly HOT enough but this time I hit it right. This is not for the faint at heart. This jelly packs a kick. It is great over cream cheese with crackers. It is fabulous on wild meat. Try basting it on Roast Duck or Goose. If you like your jelly less hot, seed your jalapenos before you put them in the food processer. This jelly works with wild High Bush Cranberrys as well.

Provided by Chef Dian

Categories     Jellies

Time 23m

Yield 8 1/2 pint jars

Number Of Ingredients 5

10 fresh jalapenos
3 cups red currant juice
6 1/2 cups granulated sugar
1 teaspoon butter (optional)
1 (3 ounce) envelope certo liquid pectin

Steps:

  • First read the instructions for preparing jars & lids, and hot water bath processing found in the Certo Instructions for Cooked jam & Jelly, and prepare accordingly.
  • Cut the top off the pouch of pectin and set it upright in a glass for easy use.
  • Cut the stems off of the Jalapenos and process in your food processer until pulverized into tiny bits. Measure 1 cup and add water if necessary to make 1 cup.
  • In a large 8 quart stockpot add: 1 Cup chopped Jalapenos, 3 cups Red Currant Juice & sugar. Add butter (it keeps the jelly from foaming).
  • Bring mixture to a full rolling boil, stirring constantly. A boil that can't be stirred down. Stir in the pectin, stirring constantly. Return to a full boil for exactly 1 minute.
  • Ladle into prepared jars within 1/8 inch of the tops. Wipe the rims with a damp cloth. Cover with 2 piece lids & screw down tightly. Process according to Altitude Chart in Certo Instructions. Check for seals and refrigerate and jars that don't seal. Enjoy.

Nutrition Facts : Calories 635.3, Fat 0.1, Sodium 0.2, Carbohydrate 163.7, Fiber 0.7, Sugar 163, Protein 0.2

CRABAPPLE HOT PEPPER JELLY



Crabapple Hot Pepper Jelly image

The snap of autumn in a jar. A perfect accent for chicken or pork and very tasty with cream cheese. Posted in response to a recipe request. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

Provided by Molly53

Categories     Jellies

Time 40m

Yield 6 Half Pints

Number Of Ingredients 6

2 lbs crabapples
1 1/2 cups water
red wine vinegar
3 3/4 cups granulated sugar
1 cup green bell pepper
1/3 cup hot pepper (mix and match hot peppers for color and preferred degree of heat)

Steps:

  • In a Dutch oven, combine crabapples with water.
  • Cover and bring slowly to simmer.
  • Cook until crabapples are very soft.
  • Pour into a colander lined with a square of dampened cheesecloth and placed over a deep bowl.
  • Weight down with a saucer and heavy can.
  • Let stand until dripping stops.
  • Discard pulp.
  • Pour collected juice into a liquid measure.
  • Add enough vinegar to make 3 cups.
  • Combine in a saucepan with sugar.
  • Bring to a boil, stirring constantly.
  • Add peppers, then boil briskly for 8 to 10 minutes or until set.
  • Stir for 7 minutes to prevent floating peppers.
  • Pour jelly into hot, sterilized 8-ounce canning jars.
  • Seal with two-piece canning lids.
  • Let cool, then refrigerate.
  • For long-term unrefrigerated storage, process in boiling water bath for 5 minutes immediately after sealing jars.
  • NOTE: To test for set, remove pan from heat.
  • Dip a cold metal spoon into the liquid and hold well above the steam.
  • Turn spoon sideways and let liquid run off.
  • When it forms two drops that run together and drip from edge of spoon, jelling point has been reached.

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