Printable | Taste of Home

Jalapeno Cranberry Jelly

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

Place cranberry juice and peppers in a blender; cover and process
until peppers are fully chopped. Strain through a double thickness of
cheesecloth. Pour the strained juice into a large kettle; 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 foam.

Printed from tasteofhome.com Nov 19, 2008

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Jalapeno Cranberry Jelly cont.

Add food coloring if desired. Pour into hot sterilized jars, leaving
1/4-in. headspace. Adjust caps. Process for 5 minutes in a
boiling-water bath. Serve the jelly with cream cheese on crackers or
use as a condiment with meat or poultry.

Yield: 8 half-pints.