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Hot pepper red wine jelly recipe

13 years ago

Hi everyone,

My DH and I just got stationed overseas in Italy. One of the things to do here is to eat a good cheese with hot pepper red wine jelly. Well I have the peppers (both fresh and dried)and the good red wine. Does any one have a recipe to can something like this? Also any recipes for blood oranges or even olives. I am surrounded by both.

Thanks

Chere

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Comments (3)

iice9
13 years ago
Chere:
Here is a recipe I've had some success with. You infuse the wine with the peppers and then remove for a clear jelly.

Spicy Red Wine Jelly
10 whole allspice berries
2 Tablespoon crushed dried chile peppers
4 cups red wine
6 cups granulated white sugar
12 ounces liquid pectin

Preparation:
Pour red wine into a container with a tight-fitting lid. Add allspice berries and peppers. Seal container and shake to combine. Let steep for 4 hours on the countertop away from sun.

Line a large mesh strainer with cheesecloth and strain peppered wine into a saucepan. Add sugar and stir. Bring slowly to a simmer and cook, stirring constantly, until all of the sugar has dissolved and wine is clear, about 5 minutes.

Remove from heat and stir in pectin. Skim off the foam and pour into sterilized jars leaving 1/2-inch head-space.

Yield: 12 250 ml jars
chere1
Original Author
13 years ago
Thanks Irene. I am going to give this a try. I have some yummy red wine from one of the wineries in the region I am in (Lazio).

Chere
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I have an old southern recipe for a red-pepper jelly but it's got plenty of sugar. This one has no pectin but is just ground red peppers, salt, white wine vinegar, and sugar, a good amount of sugar. Maybe that's the recipe they mean as opposed to a more modern bell pepper jelly that may or may not have dried red pepper flakes and liquid pectin. It helps if you can get more detail. My guess is because the flavor of the bell peppers is there along with the vinegar, people who haven't made it but only eaten it just don't realize how much sugar is in that jelly. Carol
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Jim, Are you just harrassing me? :) You know how to make jelly so I'm going to condense the directions. Inferno Wine Jelly Put the stuff in a pot, bring to a boil, add the liquid pectin, boil again for a minute, skim, put in jars. Balsamic Red Pepper Jelly Dice 1/2 cup red pepper and set aside. Puree the rest of the peppers and garlic in blender or food processor until smooth. Transfer to dampened jelly bad or strainer lined with dampened cheesecloth over a deep bowl to drip undisturbed for 30 minutes. Measure 1 1/2 cups of pepper juice. If you don't have enough, add 1/2 cup boiling water to remaining pulp to extract additional juice. Transfer pepper juice to saucepan. Add the rest of the stuff up to the pectin. Bring to boil. Add sugar, bring to boil again. Boil one minute. Put in jars.
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I'm a little late, but this is my favorite recipe. 1/2 c. fresh jalepeno peppers, stemmed and seeded, cut up (I use a mixture of jalepeno, serrano, tabasco, pequin and habanero) 1 lg. red bell pepper, stemmed and seeded, cut up 2 c. apple cider vinegar 1 1/2 c. dried appricots, chopped finely (or peaches or pears) 6 c. sugar 1 (3oz.) pkg. liquid pectin 4 drops red food coloring, if desired (I don't use it) Put peppers and vinegar in food processor. Pulse until coursely chopped. Combine apricots, sugar and pepper/vinegar mixture in large saucepan. Bring to a boil, boil 5 min. Remove from heat, skim off foam that forms. Allow to cool for 2 min. Mix in pectin. Pour into jars, process 10 min. in BWB. Makes about 7 half pint jars.
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UM yum.....for sure I am making this!!!
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tracydr
13 years ago
Wow, sounds yummy!
How about marmalade with the blood oranges? I've yet to try them as they aren't available around here, I guess they are susceptible to sun scald. Or, you can actually can the segments like mandarin orange slices in a light syrup, serve them on top of good cheese?

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