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Malbec Inferno Hot Pepper Jelly

Malbec Inferno Hot Pepper Jelly

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    1 d 35 m
runsanity

runsanity

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 61.3g
  • 20%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 6 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

busymom2407
9

busymom2407

7/18/2012

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!!!

JayEdgar
2

JayEdgar

9/29/2012

We LOVE this recipe! However, we use jalapenos instead of habaneros. SO tasty!

grilledfigs
0

grilledfigs

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!

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