Ingredients for Jalapeno Cranberry Jelly Christmas Jelly
- 4 cups cranberry juice cocktail
- Red Jalapeno Chile
- White Vinegar
- 7 cups granulated sugar
- Liquid Fruit Pectin
- Red Food Coloring
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How to Make Jalapeno Cranberry Jelly Christmas Jelly
- Place 4 cups cranberry juice cocktail and 2-4 jalapeños (depending on desired spice level), finely chopped, in a blender.
- Blend until peppers are fully chopped. (For less heat, remove seeds and membranes before blending.)
- Strain the mixture through a fine-mesh sieve, pressing with the back of a spoon to extract all the liquid.
- Alternatively, strain through two layers of cheesecloth for a super smooth jelly.
- Pour the strained juice into a large Dutch oven or heavy-bottomed pot.
- Add 1/2 cup white vinegar.
- Stir in 7 cups granulated sugar.
- Bring to a full rolling boil over medium-high heat, stirring constantly to prevent scorching.
- Stir in 1 pouch (1 3/4 oz) liquid pectin.
- Return to a full rolling boil and boil for exactly 1 minute, stirring constantly.
- Remove from heat.
- Skim off any foam with a metal spoon.
- Add a few drops of red food coloring, if desired, for a richer hue.
- Carefully ladle the hot jelly into sterilized half-pint jars, leaving 1/4-inch headspace.
- Wipe the jar rims clean, and adjust the lids.
- Process in a boiling water bath canner for 5 minutes.
- Remove jars and let cool completely. You should hear a ‘pop’ sound as the jars seal.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
746g
Fat
0g
Carbs
63g
