Malbec Inferno Hot Pepper Jelly

Prepare the Pepper Base: Wearing gloves, combine the minced red pepper and Malbec wine in a blender. Puree until smooth. Transfer the mixture to a large, non-reactive stockpot. (5 minutes)

Blend the Habanero Mixture: In the same blender (still wearing gloves!), combine the minced habanero pepper, pomegranate juice, and lemon juice. Blend until smooth. Add this mixture to the stockpot with the red pepper and wine mixture. (5 minutes)

Combine and Thicken: Stir in both types of powdered fruit pectin and the butter into the pepper mixture in the stockpot. Ensure there are no clumps of pectin. (2 minutes)

Bring to a Boil and Add Sugar: Bring the mixture to a full, rolling boil over medium-high heat, stirring constantly to prevent scorching. Once boiling, gradually add the sugar, stirring continuously until it is completely dissolved. (5 minutes)

Cook to Jelly Stage: Continue to cook, stirring constantly, until the mixture reaches the gelling point. This usually takes a few minutes. A candy thermometer should read 220°F (104°C). Alternatively, you can test for gel by placing a small spoonful of the mixture on a chilled plate; it should set quickly. (10 minutes)

Remove from Heat and Skim: Remove the stockpot from the heat. Stir gently for 5 minutes to help distribute the peppers evenly and prevent settling. Skim off any foam that forms on the surface using a spoon. (5 minutes)

Sterilize Jars: While the jelly is cooking, sterilize your canning jars and lids. Place the jars in a large pot of boiling water for at least 10 minutes. Remove and drain on a clean towel. Boil the lids in a separate saucepan for 10 minutes. (15 minutes)

Fill the Jars: Carefully ladle the hot pepper jelly into the sterilized jars, leaving about 1/4-inch of headspace at the top. Use a clean knife or spatula to remove any air bubbles trapped in the jelly. Wipe the rims of the jars clean with a damp cloth. (10 minutes)

Seal the Jars: Place the sterilized lids on the jars, and screw on the canning rings until fingertip tight. (2 minutes)

Process in a Water Bath: Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil. Gently lower the filled jars into the boiling water using a jar lifter, ensuring the jars are fully submerged by at least 1 inch of water. Process for 15 minutes. (20 minutes)

Cool and Check Seals: Carefully remove the jars from the water bath using the jar lifter and place them on a towel-lined surface to cool completely. As the jars cool, you should hear a popping sound as the lids seal. After 24 hours, check the seals by pressing on the center of each lid. If the lid doesn't flex, it's properly sealed. (24 hours)

Store: Store sealed jars in a cool, dark place for up to one year.