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Jalapeno Cranberry Jelly
The thing that inspires most of my recipes is getting an item that I don't know what to do with and trying to cobble together to use it up. With this one, my brother giving me several jalapeno green peppers was the beginning. Fortunately for me, my husband is a willing guinea pig for my experiments! -Karen Bunzow, Saginaw, Michigan
64 Servings
Prep: 30 min. Process: 5 min.
Ingredients
3 cups cranberry juice
1 cup chopped seeded jalapeno peppers
1 cup white vinegar
7 cups sugar
2 pouches (3 ounces
each
) liquid fruit pectin
10 drops red food coloring, optional
Directions
Place cranberry juice and jalapenos in a blender; cover and process
until peppers are fully chopped. Strain through a double thickness
of cheesecloth.
Pour the strained juice into a Dutch oven; add vinegar. Stir in
sugar. Bring to a full rolling boil, stirring constantly. Stir in
pectin; return to a full rolling boil. Boil for 1 minute, stirring
constantly.
Remove from the heat; skim off foam. Add food coloring if desired.
Carefully ladle hot mixture into hot sterilized half-pint jars,
leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5
minutes in a boiling-water canner.
Yield: 8 half-pints.
Editor's Note:
When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing
© Taste of Home 2013
2 of 2
Jalapeno Cranberry Jelly
(continued)
Editor's Note:
time for each 1,000 feet of additional altitude.
Nutrition Facts:
1 serving (2 tablespoons) equals 91 calories, trace fat (trace saturated fat), 0 cholesterol, 12 mg sodium, 23 g carbohydrate, trace fiber, trace protein.
© Taste of Home 2013