Hot Pepper Pomegranate Jelly

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 53.0
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.2 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 0.0 g
  • Protein: 0.0 g

View full nutritional breakdown of Hot Pepper Pomegranate Jelly calories by ingredient


Introduction

This lower-sugar, spicy-sweet jelly gets extra zip from home-grown hot cherry and Thai chiles. I played up the "exotic" note with pomegranate juice in place of cranberry and added a shot of white wine vinegar too. This lower-sugar, spicy-sweet jelly gets extra zip from home-grown hot cherry and Thai chiles. I played up the "exotic" note with pomegranate juice in place of cranberry and added a shot of white wine vinegar too.
Number of Servings: 24

Ingredients

    1 large sweet red pepper, minced
    2 hot cherry (or jalapeño) peppers, seeded and minced
    2 Thai chiles, seeded and minced
    ¼ cup water
    ⅓ cup white wine vinegar
    ¾ cup 100% pure pomegranate juice
    1 ½ cups sugar
    2 (1g) packets stevia
    1 pkg no-sugar needed pectin

Tips

Adapted from http://jillstestkitchen.blogspot.ca/2010/10/holiday-gifts-from-kitchen-cranberry_07.html


Directions

Combine peppers, water and vinegar in a small pot and bring to a boil.
Cover, reduce heat and boil gently for 15 minutes. Strain through a jelly bag or piece of muslin in a strainer, discarding solids.
Place strained liquid, pomegranate juice, sugar and stevia in a clean saucepan and bring to a boil, stirring constantly.
Stir in pectin, return to a full boil and boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam.
Ladle mixture into clean canning jars and process in a boiling-water canner for 10 minutes.

Serving Size: Makes 3 cups, 24 (2-tbsp) servings

Number of Servings: 24

Recipe submitted by SparkPeople user JO_JO_BA.