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.
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.
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.
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.
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.
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