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Jalapeno Cranberry Jelly

7 reviews
Contest Winner
Test Kitchen Approved
Total Time

Prep: 30 min. Process: 5 min.

Makes

8 half-pints

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

  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.
Canning Altitude Jam-Jelly
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.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

2 tablespoons: 91 calories, 0 fat (0 saturated fat), 0 cholesterol, 12mg sodium, 23g carbohydrate (23g sugars, 0 fiber), 0 protein.

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