Ingredients
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2 - 4
-
1 1/2
-
1
-
5
-
3
-
5
-
-
-
-
-
-
-
-
-
Directions
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
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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. |
