Red Red Pepper Jelly
- Ready In:
- 50mins
- Ingredients:
- 5
- Yields:
-
5 1/2 pint jars
- Serves:
- 1
ingredients
- 236.59 ml red hot peppers, mixed varieties or 236.59 ml jalapeno, if that is what you have
- 236.59 ml vinegar
- 709.77 ml cranberry juice, wo any sugar added
- 1182.95 ml sugar
- 85.04 g package liquid pectin
directions
- Wash, half and deseed hot peppers. Roughly chop to measure out about 1 cup. If you really want it hot, allow a few seeds to go in with the peppers.
- Place peppers, vinegar and juice in large flat soup pot. Allow to boil for about 20 minutes. Cool slightly. Pour liquid thru a strainer and measure out 2 cups of liquid. If you have more than 2 cups of liquid then you can return it all to the heat and boil for a bit longer. Too little can be adjusted by just adding enough cranberry juice to bring it back up to 2 cups.
- Put liquid back in pot and add sugar. Bring mixture to a rolling boil and allow to boil for a good minute or so. Add pectin and allow that to boil for 1 full minute also.
- Ladle into clean sterilized 1/2 pint jars. Process in water bath canner or just store in frig til used.
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