Hot Jalapeno Pepper Jelly

Recipe by Carole Reu
READY IN: 50mins
SERVES: 80
YIELD: 5 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash hot peppers, cut off stem and halve the peppers, remove membrane and seeds.
  • Put peppers in food processor and process off and on a couple of times until the peppers are coarsely chopped.
  • In a medium saucepan combine peppers, cranberry juice, and vinegar.
  • Bring to boiling; reduce heat, cover and simmer for about 10 minutes.
  • In a 4 quart pot combine the pepper mixture and sugar.
  • Bring to a full rolling boil over high heat, stirring constantly.
  • Stir in pectin.
  • Return to a full rolling boil; boil for 1 minute, stirring constantly.
  • Remove from heat and quickly skim off foam with a metal spoon.
  • Pour at once into hot, sterilized half-pint jars, leaving a 1/4" headspace. Wipe jar rims; adjust lids.
  • Process in a boiling water canner for 5 minutes (start timing when water begins to boil).
  • Remove jars and cool on a wire rack till set (2 to 3 days).
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