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Jalapeno Cranberry Jelly
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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.
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.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |