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Categories:
pomegranate juice lemon juice sugar red cayenne chilies fresh red jalapeno chilies fresh red scorpion chilies pectin
Viewed: 26 - Published at: 6 months agoIngredients
- 4 1/4 cups pomegranate juice, 100% organic no sugar added
- 1/4 cup lemon juice
- 6 cups sugar
- 3 fresh red cayenne chilies, deseeded if you want
- 2 fresh red jalapeno chilies, deseeded if you want
- 2 fresh red scorpion chilies, deseeded if you want
- 1/2 of a 6 ounce package 1 foil pouch pectin
Method
- Sterilize the jars and lids. Prepare the water canner.
- Place the chilies into a blender or food processor and puree them with 1/2 cup of juice.
- 1. (be careful of your eyes HOT FUMES).
- Combine all ingredients but pectin in a large pot.
- Bring to a boil and boil for 10 minutes stirring constantly.
- Stir in pectin stirring while boiling hard for 1 minute.
- Remove from stove and skim foam.
- Ladle hot jelly into clean hot jars, leaving 1/4 inch head space.
- Adjust caps Process 10 minutes in boiling water canner.
