Name: Malbec Inferno Hot Pepper Jelly
Prep time: 15 min
Cook time: 20 min
Total time: 1475 min
Ingredients: 2 cups minced hot red pepper; 1 cup Malbec red wine; 2 cups minced habanero pepper; 0.5 cup pomegranate juice; 1 tablespoon lemon juice; 1 (1.75 ounce) package powdered fruit pectin; 2 tablespoons powdered fruit pectin; 1 teaspoon butter; 4 cups white sugar, or more to taste

Malbec Inferno Hot Pepper Jelly

4.1

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7 Reviews

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As a hot-sauce aficionado 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.

Recipe by runsanity

Updated on January 12, 2022

Prep Time:

15 mins

Cook Time:

20 mins

Additional Time:

1 day

Total Time:

1 day 35 mins

Servings:

Yield:

14 servings

Jump to Nutrition Facts

Ingredients

2 cups minced hot red pepper
1 cup Malbec red wine
2 cups minced habanero pepper
½ cup pomegranate juice
1 tablespoon lemon juice
1 (1.75 ounce) package powdered fruit pectin
2 tablespoons powdered fruit pectin
1 teaspoon butter
4 cups white sugar, or more to taste

Directions

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.
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 (per serving)

254	Calories
0g	Fat
61g	Carbs
1g	Protein

Nutrition Facts
Servings Per Recipe 14
Calories 254
% Daily Value *
Total Fat 0g	1%
Saturated Fat 0g	1%
Cholesterol 1mg	0%
Sodium 6mg	0%
Total Carbohydrate 61g	22%
Dietary Fiber 1g	3%
Total Sugars 60g
Protein 1g
Vitamin C 27mg	135%
Calcium 6mg	0%
Iron 0mg	2%
Potassium 114mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.