Cranberry-Pepper Jelly (Hot)

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This is from BH&G canning book. Hot pepper jelly is fantastic on wheat crackers with cream cheese. I also like to use them as a base for a basting glaze on meats.

Ingredients Nutrition


  1. In medium saucepan combine jalapeño peppers, cranberry juice and vinegar.
  2. Bring to a boil and then reduce heat.
  3. Cover and simmer 10 minutes.
  4. Strain mixture through a sieve, pressing with back of spoon to remove all liquid.
  5. Measure 2 cups liquid.
  6. Discard pulp.
  7. In 4-quart kettle combine the 2 cups liquid and the sugar.
  8. Bring to a full rolling boil over high heat, stirring constantly.
  9. Stir in pectin and if using, add the whole hot peppers.
  10. Return to a full rolling boil; boil 1 minute, stirring constantly.
  11. Remove from heat and quickly skim off foam with a metal spoon.
  12. Ladle into hot, sterile 1/2-pint jars adding 1 whole pepper to each jar.
  13. Wipe rims, adjust lids.
  14. Process in boiling water bath for 5 minutes.
  15. Cool on wire rack.
  16. Jelly may require 2 to 3 days to set.


Most Helpful

Very good not as hot as I thought it was going to be

crazymom December 04, 2002

Surprisingly wonderful jelly! Great served with cream cheese on crackers. It was a real hit as a "neighbor gift" at Christmas. This is really a "do again" every year.

Jill P. April 18, 2002

This is really good jelly. I got about 5 and 2/3 half pint jars. I wanted it hot so I did not take the seeds out of the peppers when boiling for the first time and I think the heat is just right. I am letting the jars cool upside down in hopes that when I turn them back over the whole pepper will stay at the bottom of the jar for presentation reasons. Crossing my fingers and hoping this works. Thanks for the recipe!

sugar momma October 20, 2010

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