Spice up your meals with this fiery Malbec Inferno Hot Pepper Jelly

Looking to add some heat and flavor to your meals? Look no further than this delicious and fiery Malbec Inferno Hot Pepper Jelly. Made with fresh hot peppers, Malbec wine, and a touch of sweetness, this jelly is perfect for spreading on toast, glazing meats, or adding a kick to your favorite recipes. Get ready to set your taste buds ablaze with this incredible homemade jelly.

Ingredients

• 2 cups Malbec wine
• 2 cups apple cider vinegar
• 2 cups granulated sugar
• 1 cup finely chopped hot peppers (such as jalapenos, habaneros, or serranos)
• 1/4 cup pectin powder
• 1/4 teaspoon salt

Directions

1. In a large saucepan, combine the Malbec wine, apple cider vinegar, and sugar. Stir well to combine.
2. Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally. Boil for 5 minutes.
3. Add the chopped hot peppers, pectin powder, and salt to the saucepan. Stir well to combine.
4. Continue cooking the mixture over medium heat, stirring occasionally, until it reaches a rolling boil. Boil for 1 minute.
5. Remove the saucepan from the heat and skim off any foam that has formed on the surface.
6. Carefully pour the hot pepper jelly into sterilized jars, leaving 1/4 inch of headspace. Wipe the rims of the jars with a clean, damp cloth to remove any residue.
7. Place the lids on the jars and screw on the bands until they are fingertip tight.
8. Process the jars in a boiling water bath for 10 minutes to ensure proper sealing. Remove the jars from the water bath and let them cool completely.
9. Once cooled, check the seals on the jars by pressing down on the center of each lid. If the lid does not flex or pop, it is sealed correctly.
10. Store the sealed jars in a cool, dark place for at least 24 hours to allow the flavors to develop.
11. Serve the Malbec Inferno Hot Pepper Jelly on toast, crackers, or as a glaze for meats. Enjoy the spicy kick!

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