Dians Volcano Hot Red Currant Jalapeno Jelly Recipes

CURRANT JELLY

Steps:

• Pick over the currants, removing leaves and poor berries but do not stem them.
• Put currants in a colander and wash well.
• Pour into a pot and mash well with a potato masher.
• Boil until the berries become a mush and allow to drip through a jelly bag overnight.
• Do not squeeze the mash if you want sparkling, clear jelly.
• Next morning, measure the juice and put an equal amount of sugar into another vessel.
• Warm the sugar in a very slow oven-- about 150 F to 200 F-- for 1/2 hour or so.
• Heat the juice to the boiling point and pour over sugar into another container.
• Stir until sugar is completely dissolved.
• Do not cook mixture.
• Instead, pour into glasses while still hot.
• It will jell perfectly.
• Seal the glasses with 2 thin layers of paraffin and a lid.

DIAN'S VOLCANO HOT RED CURRANT & JALAPENO JELLY

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.

CURRANT JELLY

Steps:

• Using a potato masher or an immersion blender, crush currants in a large Dutch oven.
• Add water& bring to a boil, stirring occasionally; reduce heat, cover& simmer until currents are softened& deflated, about 10 minutes.
• Wet a jelly bag (I use cheesecloth), wring out& suspend on a frame over a large measuring cup or bowl.
• Fill with currants& liquid; let drip, pressing bag lightly, until juice measures 6 1/2 cups, about 2 1/2 hours.
• Stirring constantly, bring juice& pectin to a boil in a large, clean pot.
• Add sugar, bring to a full rolling boil, stirring constsntly with a wooden spoon; Boil vigorously, stirring, for a minute.
• Remove from heat, skim off foam& pour into hot canning jars, leaving 1/4 inch of headspace.
• Wipe rims (if necessary), cover with prepared lids& screw on bands fingertip tight.
• Boil in boiling water canner for 10 minutes.

SWEET HOT JALAPENO JELLY

Steps:

• Combine the peppers, jalapenos, sugar, vinegar, and lime juice in a large saucepan over medium heat. Heat until warm and sugar is dissolved.
• Pour the mixture in a blender and blend for 5 seconds. Return the blended mixture to the saucepan and bring to a boil.
• Skim off any foam that rises to the surface.
• Decrease the heat to low and simmer for 5 minutes.
• Stir in the pectin, increase heat to medium-high, and bring to a boil.
• Remove from heat and cool. The jelly will set as it cools down.
• When cool, cover and refrigerate for up to 5 days.

RED CURRANT JELLY WITH HABANERO PEPPER

Steps:

• Make the jelly:.
• Rinse and drain currants and transfer to a saucepan. Crush the fruit with a potato masher, add spring water and bring to a boil over high heat. Boil for 10 minutes.
• Rund the fruit and any liquid through a sieve or food mill to remove the seeds. Transfer the puree to a jelly bad or a colander lined with 4 layers of wet cheesecloth and let drip overnight.
• Process the jelly:.
• Transfer the juice to a large saucepan, add the sugar and cook over high heat, stirring occasionally until sugar dissolves about 10 minutes. Bring the mixture to a boil and stir in the butter. Stir in the pectin and cook for exactly 1 minute. Remove from heat and stir in the peppers. Sterilize 4- 1/2 pint jars, pour jelly into the hot jars; leaving 1/4 inch headspace. Secure lid and process using the boiling water canning method for 5 minutes. Store in a cool pantry for up to 1 year.