Curry Jelly
- 6 cups granulated sugar
- 4 teaspoons mild curry powder (you can use hot or a mixture to suit your taste)
- 1 cup golden raisin
- 1/2 cup red onion, finely diced
- 1 cup jalapeno pepper, finely diced
- 1 cup white vinegar
- 1 cup water
- 1/3 cup lemon juice (fresh or bottled both work)
- 1 (85 ml) envelope liquid pectin
- Mix the first 7 ingredients together in a large pot. Brint to full rolling boil. Take off heat and let sit for 15 minutes. Return to heat and bring to a full rolling boil once again. Add lemon juice and liquid pectin. Boil for 2 minutes stirring to keep foam down. Take off heat. Stir and skim for 5 minutes.
- Put into already clean, hot, sterilized jars. Seal. Let sit upright for 10 minutes, then turn upside down for 10 minutes. At this point I shake the jars to see if the vegetables are starting to float. If not, turn the jars again for another 10 minutes, then shake. Continue until the vegetables "float" in the jelly throughout the entire jar and are not on the top only or the bottom only.
granulated sugar, curry powder, golden raisin, red onion, jalapeno pepper, white vinegar, water, lemon juice, liquid pectin
Taken from www.food.com/recipe/curry-jelly-385575 (may not work)