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Cranberry Pepper Jelly Hot

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Ingredients

Adjust Servings:
2 - 4 jalapeno peppers, halved & seeded
1 1/2 cups cranberry juice cocktail
1 cup vinegar
5 cups sugar
3 ounces liquid fruit pectin
5 small fresh red hot peppers (optional)

Nutritional information

751.9
Calories
0 g
Calories From Fat
0.1 g
Total Fat
0 g
Saturated Fat
0 mg
Cholesterol
4.2 mg
Sodium
191.8 g
Carbs
0.5 g
Dietary Fiber
189.9 g
Sugars
0.1 g
Protein
1956g
Serving Size

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Cranberry Pepper Jelly Hot

Features:
    Cuisine:

    I made this just this morning to give as Christmas gifts and to share with family and friends as an appetizer before our Christmas meal. I cut the jalapenos in half but left in the seeds and ribs while I simmered the cranberry juice and vinegar. The heat was perfect and the jelly is beautiful. I put mine through a sieve and the jelly is red, and beautiful and clear and the taste is wonderful with cream cheese and crackers. I am also going to add this to my brie and puff pastry. The family is going to love it!!

    • 95 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Cranberry-Pepper Jelly (Hot), This is from BH&G canning book Hot pepper jelly is fantastic on wheat crackers with cream cheese I also like to use them as a base for a basting glaze on meats , I made this just this morning to give as Christmas gifts and to share with family and friends as an appetizer before our Christmas meal I cut the jalapenos in half but left in the seeds and ribs while I simmered the cranberry juice and vinegar The heat was perfect and the jelly is beautiful I put mine through a sieve and the jelly is red, and beautiful and clear and the taste is wonderful with cream cheese and crackers I am also going to add this to my brie and puff pastry The family is going to love it!!, Spicy sweet is the best food combination ever and this does not disappoint Instead of fresh red peppers, I mixed in dried habenero flakes with the pectin They not only added a lot more heat but have an underlying fruitiness that compliments the cranberry so well I plan to make another batch with just the jalapenos, though, as I was surprised how much their flavor came through I just had a toasted English muffin with cream cheese and this jelly for breakfast and YUM! 😀


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    Steps

    1
    Done

    In Medium Saucepan Combine Jalapeo Peppers, Cranberry Juice and Vinegar.

    2
    Done

    Bring to a Boil and Then Reduce Heat.

    3
    Done

    Cover and Simmer 10 Minutes.

    4
    Done

    Strain Mixture Through a Sieve, Pressing With Back of Spoon to Remove All Liquid.

    5
    Done

    Measure 2 Cups Liquid.

    6
    Done

    Discard Pulp.

    7
    Done

    in 4-Quart Kettle Combine the 2 Cups Liquid and the Sugar.

    8
    Done

    Bring to a Full Rolling Boil Over High Heat, Stirring Constantly.

    9
    Done

    Stir in Pectin and If Using, Add the Whole Hot Peppers.

    10
    Done

    Return to a Full Rolling Boil; Boil 1 Minute, Stirring Constantly.

    11
    Done

    Remove from Heat and Quickly Skim Off Foam With a Metal Spoon.

    12
    Done

    Ladle Into Hot, Sterile 1/2-Pint Jars Adding 1 Whole Pepper to Each Jar.

    13
    Done

    Wipe Rims, Adjust Lids.

    14
    Done

    Process in Boiling Water Bath For 5 Minutes.

    15
    Done

    Cool on Wire Rack.

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    John Jackson

    Grill guru known for cooking up tender and flavorful barbecue dishes.

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