1/2 Photos of Cranberry-Pepper Jelly (Hot)
1 hr 15 mins
Iron Bloomers's Note:
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.
My Private Note
Units: US | Metric
- 1In medium saucepan combine jalapeño peppers, cranberry juice and vinegar.
- 2Bring to a boil and then reduce heat.
- 3Cover and simmer 10 minutes.
- 4Strain mixture through a sieve, pressing with back of spoon to remove all liquid.
- 5Measure 2 cups liquid.
- 6Discard pulp.
- 7In 4-quart kettle combine the 2 cups liquid and the sugar.
- 8Bring to a full rolling boil over high heat, stirring constantly.
- 9Stir in pectin and if using, add the whole hot peppers.
- 10Return to a full rolling boil; boil 1 minute, stirring constantly.
- 11Remove from heat and quickly skim off foam with a metal spoon.
- 12Ladle into hot, sterile 1/2-pint jars adding 1 whole pepper to each jar.
- 13Wipe rims, adjust lids.
- 14Process in boiling water bath for 5 minutes.
- 15Cool on wire rack.
- 16Jelly may require 2 to 3 days to set.
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Nutritional Facts for Cranberry-Pepper Jelly (Hot)
Serving Size: 1 (1956 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 751.8
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 4.2 mg
- Total Carbohydrate 191.7 g
- Dietary Fiber 0.4 g
- Sugars 189.8 g
- Protein 0.0 g