Dian's Volcano Hot Red Currant & Jalapeno Jelly

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• 10 fresh jalapenos
• 3 cups red currant juice
• 6 1/2 cups granulated sugar
• 1 teaspoon butter (optional)
• 1 (3 ounce) envelope certo liquid pectin

Recipe

• 1 first read the instructions for preparing jars & lids, and hot water bath processing found in the certo instructions for cooked jam & jelly, and prepare accordingly.
• 2 cut the top off the pouch of pectin and set it upright in a glass for easy use.
• 3 cut the stems off of the jalapenos and process in your food processer until pulverized into tiny bits. measure 1 cup and add water if necessary to make 1 cup.
• 4 in a large 8 quart stockpot add: 1 cup chopped jalapenos, 3 cups red currant juice & sugar. add butter (it keeps the jelly from foaming).
• 5 bring mixture to a full rolling boil, stirring constantly. a boil that can't be stirred down. stir in the pectin, stirring constantly. return to a full boil for exactly 1 minute.
• 6 ladle into prepared jars within 1/8 inch of the tops. wipe the rims with a damp cloth. cover with 2 piece lids & screw down tightly. process according to altitude chart in certo instructions. check for seals and refrigerate and jars that don't seal. enjoy.