Dian's Volcano Hot Red Currant Jalapeno Jelly

Ignite your taste buds with the sweet-yet-fiery punch of Dian's Volcano Hot Red Currant Jalapeño Jelly! This vibrant, ruby-red jelly marries the tangy allure of red currant juice with the bold heat of fresh jalapeños, perfectly balanced by a touch of white vinegar and a hint of sugar. Whether you’re spreading it over warm cornbread, pairing it with creamy brie, or using it as a zesty glaze for grilled meats, this jelly is a showstopper in both flavor and versatility. A quick 30-minute prep time and 25-minute cook time make it surprisingly easy to whip up, with optional red food coloring for a visually stunning finish. Perfectly preserved in sterilized jars, this homemade treat can be savored for months, making it ideal for gift-giving or elevating your pantry staples. Spice lovers, rejoice—this is no ordinary jelly!

Nutriscore Rating: 51/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 6

Ingredients

• 4 cups Red currant juice
• 4 medium Fresh jalapeños
• 6 cups Granulated sugar
• 3 ounces Liquid pectin
• 1 cup White vinegar
• 4 drops Red food coloring (optional)
• 0.5 teaspoons Butter

Directions

Step 1

Wash and prepare the jalapeños by slicing them in half and removing the seeds and membranes for less heat (or leave the seeds if you want maximum spiciness). Finely mince the jalapeños.

Step 2

In a large, heavy-bottomed pot, combine the red currant juice, minced jalapeños, and white vinegar.

Step 3

Over medium heat, bring the mixture to a gentle boil. Stir in the granulated sugar while heating, ensuring all the sugar dissolves completely.

Step 4

Add the butter to reduce foaming, if desired. Bring the mixture to a rolling boil that cannot be stirred down.

Step 5

Quickly stir in the liquid pectin. Continue to boil for 1 minute, stirring constantly.

Step 6

Remove the pot from heat. Skim off any foam from the surface using a spoon. If you prefer a vibrant red hue, add the optional red food coloring at this stage and stir well.

Step 7

Carefully ladle the hot jelly into sterilized glass jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars clean with a damp cloth.

Step 8

Seal the jars with sterilized lids and rings. Process the jars in a boiling water bath for 10 minutes for proper canning preservation.

Step 9

Remove the jars from the water bath and allow them to cool at room temperature for 12-24 hours. Check that the lids have sealed properly by pressing down on the center—it should not pop back up.

Step 10

Store the jelly in a cool, dark place for up to a year. Refrigerate any opened jars and consume within a month.

Nutrition Facts

Serving size	(2525.4g)

Amount per serving	% Daily Value*
Calories	5105.6

Total Fat 3.1g	0%
Saturated Fat 1.1g	0%
Polyunsaturated Fat 0.1g
Cholesterol 5.5mg	0%
Sodium 56.3mg	0%
Total Carbohydrate 1318.7g	0%
Dietary Fiber 4.8g	0%
Total Sugars 1296.8g
Protein 4.2g	0%

Vitamin D 0.4IU	0%
Calcium 100.6mg	0%
Iron 2.5mg	0%
Potassium 1089.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 0.5%

Protein: 0.3%

Carbs: 99.2%