Ingredients for Cranberry Pepper Jelly Hot
- 2-3 jalapeño peppers, finely chopped (plus optional whole peppers for jars)
- 2 cups cranberry juice cocktail
- 1/2 cup white vinegar
- 4 cups (32 ounces) granulated sugar
- 1 pouch (1.75 ounces) liquid fruit pectin
- Red Hot Peppers
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How to Make Cranberry Pepper Jelly Hot
- Finely chop 2-3 jalapeño peppers (remove seeds and membranes for less heat).
- In a medium saucepan, combine chopped jalapeños, 2 cups cranberry juice, and 1/2 cup white vinegar.
- Bring the mixture to a rolling boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 10 minutes.
- Strain the mixture through a fine-mesh sieve, pressing on the solids with the back of a spoon to extract all the liquid.
- Measure 2 cups of the strained cranberry-jalapeño liquid; discard the pulp.
- In a 4-quart saucepan, combine the 2 cups of strained liquid and 4 cups (32 ounces) of granulated sugar.
- Bring the mixture to a full rolling boil over high heat, stirring constantly to prevent scorching.
- Stir in 1 pouch (1.75 ounces) liquid pectin. If desired, add 2-3 whole jalapeños (optional).
- Return the mixture to a full rolling boil, maintaining a vigorous boil.
- Boil for exactly 1 minute, stirring constantly.
- Remove from heat and immediately skim off any foam with a metal spoon.
- Ladle the hot jelly into sterilized 1/2-pint jars, adding 1 whole jalapeño pepper to each jar (optional).
- Wipe the jar rims clean, and adjust the lids and rings.
- Process in a boiling water bath for 5 minutes.
- Remove jars and cool completely on a wire rack. Allow to set for 2-3 days before enjoying.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
759g
Fat
0g
Carbs
63g
