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    You are in: Home / Recipes / Small-Batch Cranberry Hot Pepper Jelly Recipe
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    Small-Batch Cranberry Hot Pepper Jelly

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Zeldaz's Note:

    Intensely red with medium heat, can be made hotter by adding an extra jalapeno, cooler by omitting one. Use for anything you'd use a hot pepper jelly for, like with crackers and cream cheese, or with roasted game. For Cranberry Balsamic Hot Pepper Jelly, you can replace 1/4 c. of the cider vinegar with balsamic vinegar. From "The Complete Book of Small-Batch Preservation".

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    Units: US | Metric


    1. 1
      Finely chop pepper and chiles in food processor. Place in a small saucepan with water and vinegar and bring to boil. Reduce heat, cover, and simmer for 10 minutes. Strain through a coarse sieve, pressing with back of spoon to extract as much liquid as possible. Discard solids. Pour liquid through a jelly bag or clean, damp muslin.
    2. 2
      Combine strained liquid, thawed concentrate, and sugar in a medium non-reactive saucepan, bring to a boil over high heat, stirring constantly. Stir in pectin, return to a full boil and boil hard for 1 minute, stirring constantly. Remove from heat.
    3. 3
      Ladle into hot jars and process in a boiling water bath for 10 minutes.

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    Nutritional Facts for Small-Batch Cranberry Hot Pepper Jelly

    Serving Size: 1 (1332 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 954.8
    Calories from Fat 1
    Total Fat 0.2 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 10.9 mg
    Total Carbohydrate 242.2 g
    Dietary Fiber 2.1 g
    Sugars 233.2 g
    Protein 0.6 g

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