Inferno Wine Jelly

The other pepper jelly we tried out from Ball the same night as the habanero jelly was this inferno wine jelly. I think with the combo of jalapeno peppers and red bell peppers in it, it will make a perfect jelly to have a a Christmas wine and cheese party. So pretty.

IMG_4641b

Ingredients:
1/2 cup finely chopped seeded red bell pepper
2 tbsp finely chopped jalapeno pepper
2 dried chopped hot chili peppers
1.5 cups sweet white wine (ball suggests Sauternes but anything will work)
3 tbsp lemon juice
3.5 cups granulated sugar
1 pouch of liquid pectin

And here’s how we made it:

Prepare the canner, jars and lids. This recipe yields about 7 4oz. jars.

Combine the peppers, wine and lemon juice. Feel free to use milder peppers if you don’t want an “inferno.” You can also decide whether to seeded the dried chilies, or omit them altogether. Make sure you use a deep pot for this. This pot barely cuts it because the jelly boils very vigorously and can easily boil over if your pot is too shallow.

IMG_4553 copy

Stir in the sugar. So lovely! Bring the jelly to a boil over high heat, stirring constantly. If you have a fan, have it on. If you have an assistant, have them ready to fan. Boy does this go crazy. Once at the rolling boil stir in the pectin. Boil hard for another 2 minutes, then remove from the heat.

IMG_4558 copy

Quickly skim off any foam and fill your hot jars, leaving a quarter inch head space. Wipe the rims, apply the lids and tighten the bands finger tip tight. Process the jars for 10 minutes in a boiling water bath canner, covered by at least an inch of water. After the 10 minutes, turn off the heat, remove the canner lid, wait 5 minutes and remove the jars to a hot pad or towel.

IMG_4562

As with the habanero jelly, you can gently twist or tilt the jars after they are sealed to get a nice particle suspension. Just no shaking or inverting the jars, that can affect your seal, so just be very gentle. I didn’t do as nice of a job here, but oh well, still a lovely jelly. Cool the jars 12-24 hours, remove the bands, check the seals, wipe, label and store.

IMG_4641

 

*this post contains affiliate links, please see the “About the Blogger” page for more information

 

6 thoughts on “Inferno Wine Jelly

  1. I have to try the wine pepper jelly, it sounds so good. I still have several jalapeno
    peppers from my garden. Usually don’t harvest so many,but this year we had a bumper crop of jalapeno and bell peppers, tomatoes, cucumbers and my pear tree
    is loaded too.
    Have you ever tried very thinly sliced cucumbers in plain yogurt with just a sprinkle of salt? So delicious and good for you. I already canned my pickles and now
    trying to think of inventive ways to use the rest of them. they are still coming on in the garden. Thanks for the recipe.

  2. Caitlin, did you used to have a cooking show on tv with your husband? I live in Beaverton Oregon, Where do you live?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s