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Jalapeno Cranberry Jelly Recipe
Jalapeno Cranberry Jelly Recipe photo by Taste of Home

Jalapeno Cranberry Jelly Recipe

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4.5 8
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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
TOTAL TIME: Prep: 30 min. Process: 5 min.
MAKES:64 servings
TOTAL TIME: Prep: 30 min. Process: 5 min.
MAKES: 64 servings

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

Nutritional 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.

Directions

  1. Place cranberry juice and jalapenos in a blender; cover and process until peppers are fully chopped. Strain through a double thickness of cheesecloth.
  2. 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.
  3. 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 time for each 1,000 feet of additional altitude.
Originally published as Jalapeno Cranberry Jelly in Country Woman July/August 1998, p33

Reviews for Jalapeno Cranberry Jelly

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 3, 2015

"I added a few slices of fresh jalape?o to the jars before processing....very pretty and festive! I've been canning for years and this is a fool proof and tasty recipe! Friends and family love the gift baskets I put together with these ruby gems....a small block of cream cheese, a sealed stack of crackers and a split of bubbly. Yum!"

MY REVIEW
Reviewed Sep. 17, 2014

"My girlfriend made this and it is delicious. Now it's my turn to make it."

MY REVIEW
Reviewed Oct. 1, 2013

"I like it just the way it was going to try it"

MY REVIEW
Reviewed Dec. 31, 2012

"I have made four batches of this recipe and it is outstanding. I used cranberry rasperry juice in two of them and substituted habenero peppers instead. My next batch will be cranberry blackberry using habaneros and then cranberry pomegranate. yum yum!"

MY REVIEW
Reviewed Oct. 18, 2010

"Forgot to tell you, instead of 3 cups juice, use 2 cups and 1 cup of canned or frozen whole cranberries. Gives it a little more texture and can be used to based your ham or turkey too."

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