Cranberry-Pepper Jelly (Hot)

Recipe by Iron Bloomers
READY IN: 1hr 15mins




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