Brushed over grilled chicken and peaches right before serving (with extra served on the side), a sweet-hot glaze of red currant and habanero jelly adds a spicy punch.
2 1/2 pounds red currants, stems removed
1 cup spring water
3 1/2 cups sugar
1/2 teaspoon butter
1/2 pouch liquid fruit pectin (1/4 cup plus 2 tablespoons)
1/2 habanero pepper, seeded and cut into strips
1. Make the jelly: Rinse and drain currants and transfer to a large saucepan. Crush the fruit using a potato masher, add spring water, and bring to a boil over high heat. Boil for 10 minutes. Run the fruit and any liquid through a sieve or food mill to remove the seeds. Transfer the puree to a jelly bag or a colander lined with 4 layers of wet cheesecloth and let drip overnight.
2. 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 four 1/2-pint jars. Pour jelly into the hot jars, leaving 1/4 inch headspace. Securely cap each jar and process using the boiling-water canning method for 5 minutes. Store in a cool pantry for up to 1 year.
(based on individual servings)
Total Fat: 1 g
Saturated Fat: g
Cholesterol: 1 mg
Sodium: 2 mg
Carbohydrates: 28 g
Fiber: 2 g
Protein: 1 g
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