Red Currant Jelly With Habanero Pepper - cooking recipe

Ingredients

2 1/2 lbs red currants, stems removed
1 cup mineral water
3 1/2 cups sugar
1/2 teaspoon butter
1/4 cup liquid fruit pectin, plus
2 teaspoons liquid fruit pectin
1/2 habanero pepper, seeded and cut into strips

Preparation

Make the jelly:
Rinse and drain currants and transfer to a saucepan. Crush the fruit with a potato masher, add spring water and bring to a boil over high heat. Boil for 10 minutes.
Rund the fruit and any liquid through a sieve or food mill to remove the seeds. Transfer the puree to a jelly bad or a colander lined with 4 layers of wet cheesecloth and let drip overnight.
Process the jelly:
Transfer the juice to a large saucepan, add the sugar and cook over high heat, stirring occasionally until sugar dissolves about 10 minutes. Bring the mixture to a boil and stir in the butter. Stir in the pectin and cook for exactly 1 minute. Remove from heat and stir in the peppers. Sterilize 4- 1/2 pint jars, pour jelly into the hot jars; leaving 1/4 inch headspace. Secure lid and process using the boiling water canning method for 5 minutes. Store in a cool pantry for up to 1 year.