Cranberry Pepper Jelly

3.50 from 2 votes

Cranberry Pepper Jelly is an easy, sweet spicy jelly that is perfect as a glaze, as an addition to appetizers and is perfect for a unique gift for the holidays!

Course canning, jam

Cuisine American

Prep Time 20

Cook Time 20

Processing time 15

Total Time 55

Servings tablespoons

Calories 41kcal

Author Beth Neels

Cost $10

Equipment

Ingredients

2 cups fresh or frozen cranberries
1 cup jalapeno
2 cups cider vinegar
1 cup water
4 cup Sugar
6 tbsp Ball RealFruit™ Low or No-Sugar Pectin

US Customary - Metric

Instructions

Sort & wash cranberries. Measure pectin and add 1/2 cup sugar to it.
2 cups fresh or frozen cranberries
Add vinegar and water to large stock pot.
2 cups cider vinegar, 1 cup water
Chop and remove seeds from jalapenos. 1 cup of jalapenos makes a fairly mild jelly.
1 cup jalapeno
Add peppers and cranberries to the vinegar and water to pan.
Bring to boil.
Reduce heat.
Simmer for about 10 minutes until everything is soft.
Strain out the cranberries and pepper mixture with a slotted spoon to a food processor or blender.
Blend until very smooth. (you can add some of the liquid from the pan to help break up the cranberries and peppers, if you need to)
Return the cranberry mixture to the saucepan with the remaining vinegar mixture.
Add sugar/pectin mixture. Bring to rolling boil.
4 cup Sugar, 6 tbsp Ball RealFruit™ Low or No-Sugar Pectin
Add the remainder of the sugar.
Bring back to a full rolling boil. Boil hard for 1 minute.
Fill hot jam into hot jars.
Wipe rims.
Attach lids. Tighten bands finger tip tight.
Process in water bath canning pot for 15 minutes. Turn of heat, allow jars to sit in hot water for at least 5 minutes.

Notes

Makes 5.5 pints.

NOTE: An immersion blender may work but may not get the mixture totally smooth.

Personalize the heat level of this jelly to your family's tastes. Use hotter peppers, such as habanero or Scotch bonnet for spicy jelly. Use less jalapeno for very mild. This recipe as written is medium heat, or less.

Use gloves to cut up hot peppers! The capsaicin in them can harm your eyes and other mucus membranes.

Serving Suggestions:

I love making glazes for chicken fish or pork with sweet and spicy jellies.
Use it in place of BBQ sauce when grilling. Add it the last 10 minutes of cooking time so that it doesn’t burn.
Use it for a festive holiday appetizer. Top cream cheese with jelly for an easy appetizer.
Mix it with cream cheese, adding mayonnaise to make it more spreadable for a festive spread for the holidays.
Try it on a peanut butter sandwich for a fun new twist.
Have it on an English muffin for a breakfast that is sure to wake you up.
These jars make a great holiday or hostess gift.

Nutrition