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
- Combine red currants, jalapeños, sugar, lemon juice, and pectin in a large saucepan.
- Bring mixture to a rolling boil over high heat, stirring constantly.
- Boil hard for 1 minute, stirring constantly to prevent scorching.
- Remove from heat and skim off any foam.
- Ladle hot jelly into sterilized jars, leaving 1/4 inch headspace.
- Wipe jar rims clean, seal with lids and rings.
- Process in a boiling water bath for 10 minutes (adjust time based on altitude).
- Remove jars and let cool completely. You should hear a ‘pop’ sound as the jars seal.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
651g
Fat
0g
Carbs
54g