Pomegranate Chili Jelly
Brighten your pantry with the vibrant flavors of Pomegranate Chili Jelly – a tantalizing blend of sweet, tangy, and spicy in every jar! This unique homemade preserve combines the natural richness of pomegranate juice with the gentle heat of fresh red chili peppers, balanced perfectly by a splash of apple cider vinegar. With its jewel-toned hue and silky texture, this jelly is a showstopper for cheese boards, sandwiches, or as a glaze for roasted meats. The recipe is simple yet sophisticated, relying on powdered fruit pectin for a flawless set and a touch of butter to keep it smooth and foam-free. Make a batch in just under an hour and enjoy this sweet-and-spicy sensation as a gourmet addition to your kitchen. Perfect for gift-giving or savoring year-round, Pomegranate Chili Jelly is a must-try for every adventurous foodie!
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Recipe Information
Ingredients
- 4 cups Pomegranate juice
- 5 cups Granulated sugar
- 0.5 cup Apple cider vinegar
- 2 medium Red chili peppers
- 3 tablespoons Powdered fruit pectin
- 1 teaspoon Unsalted butter
- 0.25 teaspoon Salt
Instructions
Wash and dry the red chili peppers. Remove the stems and finely chop them, including the seeds if you prefer more heat. Set aside.
In a large, heavy-bottomed pot, combine the pomegranate juice, apple cider vinegar, and chopped chili peppers.
Stir the powdered fruit pectin into the pot until it dissolves completely. Add the salt and unsalted butter to reduce foam formation during cooking.
Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring frequently.
Once boiling, add the granulated sugar all at once. Stir constantly to dissolve the sugar completely and bring the mixture back to a rolling boil.
Boil the jelly for 1-2 minutes, stirring constantly, to activate the pectin. Test for doneness by placing a small spoonful of the jelly on a chilled plate; it should form a gel-like consistency when cooled.
Remove the pot from heat. Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace at the top.
Wipe the rims of the jars with a clean, damp cloth and secure the lids tightly.
Process the jars in a boiling water bath for 10 minutes to ensure a proper seal. Adjust the processing time if necessary based on your altitude.
Remove the jars from the water bath and allow them to cool at room temperature. Check that the lids have sealed properly before storing.
Store the jelly in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within 3 weeks.
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.7 g | 1% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 111 mg | 5% | |
| Total Carbohydrate | 194.6 g | 71% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 191.3 g | ||
| Protein | 0.4 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 253 mg | 5% | |
*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.
