Malbec Inferno Hot Pepper Jelly

• 2 cups minced hot red pepper
• 1 cup Malbec red wine
• 2 cups minced habanero pepper
• 1/2 cup pomegranate juice
• 1 tablespoon lemon juice
• 1 (1.75 ounce) package powdered fruit pectin
• 2 tablespoons powdered fruit pectin
• 1 teaspoon butter
• 4 cups white sugar, or more to taste

1. Place red pepper and Malbec wine in a blender, while wearing gloves; blend until smooth. Transfer to a large stockpot. Blend habanero pepper, pomegranate juice, and lemon juice in blender until smooth; add to stockpot. Stir all the pectin and butter into pepper mixture. Bring to a rolling boil; stir in sugar. Continually stir until sugar is dissolved, 2 minutes. Remove from heat, stir for 5 minutes, and skim foam off the top.
2. Sterilize jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4-inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring water level to at least 1 inch above the tops of the jars. Bring water to a rolling boil, cover the pot, and process for 15 minutes.
4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

hot red pepper, red wine, habanero pepper, pomegranate juice, lemon juice, powdered fruit pectin, butter, white sugar

Taken from www.allrecipes.com/recipe/223552/malbec-inferno-hot-pepper-jelly/ (may not work)