Dian's Volcano Hot Red Currant Jalapeno Jelly Recipe

šŸ”„ Ignite your taste buds with Dian S Volcano Hot Red Currant Jalapeno Jelly! This fiery recipe transforms ripe red currants and jalapeƱos into an explosive flavor sensation. Perfect for adventurous palates, this jelly delivers a thrilling kick that's simply unforgettable. Spread it on cream cheese and crackers, elevate wild game dishes like roast duck or goose, or use it as a unique glaze. For a milder heat, simply remove the jalapeƱo seeds before blending. This versatile recipe also works wonders with wild high-bush cranberries. Prepare for a flavor explosion!

Prep Time 20 mins
Cook Time 23 mins
Calories 635.3 kcal
Protein 0g
Rating 4.0 (1 Reviews)
Dian's Volcano Hot Red Currant Jalapeno Jelly 49

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Dian's Volcano Hot Red Currant Jalapeno Jelly

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How to Make Dian's Volcano Hot Red Currant Jalapeno Jelly

  1. Combine red currants, jalapeƱos, sugar, lemon juice, and pectin in a large saucepan.
  2. Bring mixture to a rolling boil over high heat, stirring constantly.
  3. Boil hard for 1 minute, stirring constantly to prevent scorching.
  4. Remove from heat and skim off any foam.
  5. Ladle hot jelly into sterilized jars, leaving 1/4 inch headspace.
  6. Wipe jar rims clean, seal with lids and rings.
  7. Process in a boiling water bath for 10 minutes (adjust time based on altitude).
  8. Remove jars and let cool completely. You should hear a ā€˜pop’ sound as the jars seal.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

651g

Fat

0g

Carbs

54g

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