Cranberry-Pepper Jelly (Hot)
photo by CoolMonday
- Ready In:
- 1hr 15mins
5 1/2 pt jars
- 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.
Questions & Replies
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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!
This jelly is awesome! I put the juice in the blender, then added the peppers and processed until they were very finely chopped. After dumping that in the pan I then rinsed the blender out with the vinegar and added it. I wanted the bits of pepper dispersed in the jelly, so that is why I omitted the straining. I also ground up a clove of garlic with the peppers - just because it sounded good. The jelly turned out just perfect. It jelled nicely. I added a bit of red food coloring to liven it up. Thanks, IB, for a really great recipe!