Rating: 4.13 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

As a hot-sauce addict and after YEARS of experimenting, I have finally come up with the perfect balance of scorch and yumminess. This jelly should be poured onto a brick of cream cheese and served with your favorite cracker. You will need a food processor or blender to mince all these peppers before measuring into blender. Gloves to protect your hands are also strongly recommended. Substitute blackberry or blueberry juice for pomegranate if you like.

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Recipe Summary test

prep:
15 mins
cook:
20 mins
additional:
1 day
total:
1 day
Servings:
14
Yield:
14 servings
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place red pepper and Malbec wine in a blender, while wearing gloves; blend until smooth. Transfer to a large stockpot. Blend habanero pepper, pomegranate juice, and lemon juice in blender until smooth; add to stockpot. Stir all the pectin and butter into pepper mixture. Bring to a rolling boil; stir in sugar. Continually stir until sugar is dissolved, 2 minutes. Remove from heat, stir for 5 minutes, and skim foam off the top.

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  • Sterilize jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4-inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring water level to at least 1 inch above the tops of the jars. Bring water to a rolling boil, cover the pot, and process for 15 minutes.

  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts

254 calories; protein 0.5g; carbohydrates 61.3g; fat 0.4g; cholesterol 0.8mg; sodium 5.8mg. Full Nutrition
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Reviews (8)

Most helpful positive review

Rating: 5 stars
07/19/2012
This is a great recipe!!!! Me and My husband LOVED it!!! Perfect combo of Hot and Sweet!!! It is more of a jam since jelly is usually clear juice and it wasnt strained I did take some of the seeds and ribs out of the peppers before I put them in the blender. I used 1/2 cup red wine vinegar and 1/2 cup apple cider vinegar because I didnt have any red wine also used cranberry juice instead of the pomegranate I wasnt sure about the pectin since all I had was the powdered so I used 4TBS and it turned out GREAT!! LOVED IT!!!! I will make this again!!! This is one of my new favorite recipes!!! Read More
(11)

Most helpful critical review

Rating: 2 stars
04/04/2017
I just made this. We like spicy. But I went to have a lick of some right before canning and OH BOY is it supposed to be this hot? We love our hot sauces but I used 2 cups red thai chillies and 2 cups scotch bonnets (which are the same on the Scoville scale as habaneros... I couldn't find habaneros in my area). I see other recipes ask for simply 8 hot peppers. Am I crazy or just sensitive? Lol thanks! Update: too hot to eat unless we mix 2 parts regular jam with 1 part of this jelly. Crazy hot! Read More
8 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/18/2012
This is a great recipe!!!! Me and My husband LOVED it!!! Perfect combo of Hot and Sweet!!! It is more of a jam since jelly is usually clear juice and it wasnt strained I did take some of the seeds and ribs out of the peppers before I put them in the blender. I used 1/2 cup red wine vinegar and 1/2 cup apple cider vinegar because I didnt have any red wine also used cranberry juice instead of the pomegranate I wasnt sure about the pectin since all I had was the powdered so I used 4TBS and it turned out GREAT!! LOVED IT!!!! I will make this again!!! This is one of my new favorite recipes!!! Read More
(11)
Rating: 4 stars
11/10/2013
Definitely the wine and pomegranate make this. The combo of sweet & hot is perfect. Good and fairly hot; not wimpy. I used Hungarian wax peppers that I grew and left on vine until red (for the "hot red pepper") and a combo of red and green habanero peppers. It is unnecessary to mince the peppers because you are blending the in the blender and the less you handle them the better. WEAR GLOVES! This was great spread on chibatta bread crumbled with blue cheese; broil 1 min. FICO! Read More
(2)
Rating: 5 stars
09/29/2012
We LOVE this recipe! However we use jalapenos instead of habaneros. SO tasty! Read More
(2)
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Rating: 5 stars
10/31/2016
I used a total of 1.75oz of fruit pectin. Instead of the wine I used 1/2c of cider vinegar and 1/2c of red wine vinegar. I didn't have any habanero peppers so I used a combination of cayenne and Hungarian wax peppers. The jam turned out perfect making 7 - 8oz jars. Read More
Rating: 4 stars
10/28/2016
The amount of habaneros in this recipe is scorching hot. To make 2 cups of minced habaneros it took about 30-35 habaneros. I wanted to be able to eat this so I cut the habaneros in half and added more jalepenos and one small yellow bell pepper to make up for the missing cup of peppers. It makes a beautiful deep burgundy jelly. Try it if you like it hot! Read More
Rating: 2 stars
04/03/2017
I just made this. We like spicy. But I went to have a lick of some right before canning and OH BOY is it supposed to be this hot? We love our hot sauces but I used 2 cups red thai chillies and 2 cups scotch bonnets (which are the same on the Scoville scale as habaneros... I couldn't find habaneros in my area). I see other recipes ask for simply 8 hot peppers. Am I crazy or just sensitive? Lol thanks! Update: too hot to eat unless we mix 2 parts regular jam with 1 part of this jelly. Crazy hot! Read More
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Rating: 4 stars
09/04/2015
I like the taste of this jelly; it is extremely hot but not so hot that the other flavors are lost. Mine came out very thick I would have preferred a softer jelly. My package of pectin was 2 oz. not 1.75 oz. I used the whole thing plus the other 2 Tablespoons of pectin. I think it was too much. It was also a very dark red not at all like the picture showed. The Malbec wine was very dark and dry. I was not familiar with the wine so didn't know what to expect. I used unsweetened pomegranate juice which is also very dark. The recipe didn't specify what kind. I could have used one that was sweetened and more diluted then maybe my jelly would have been a prettier color. I didn't use the seeds and membrane of the peppers. The recipe didn't say to remove them but I knew we couldn't go that hot. In addition I ran out of hot peppers so I made up the difference by adding a cup of red bell pepper. Mine may be considerably milder that the original recipe but my husband (who is starting to think medium salsa is too mild for him) cannot eat this jelly. I m hoping he will like it as a glaze or marinade for meat. Thank you for posting it was fun to make. Read More