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Jalapeno Cranberry Jelly (Christmas Jelly)

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“This is one that will have your tastebuds begging for more. Note: When cutting hot peppers, disposable gloves are recommended and avoid touching your face. I saw the cutest idea. Place one very small whole pepper or one whole cranberry in each sterilized half-pint jar pouring over the liquid jelly and processing as recommended. This recipe halves easily. Also, I used cranberry juice cocktail in place of pure cranberry juice.”
READY IN:
35mins
YIELD:
8 (1/2 pints)
UNITS:
US

Ingredients Nutrition

  • 3 cups cranberry juice (not light)
  • 1 cup chopped red jalapeno chile (with or without seeds for desired level of heat and can use green)
  • 1 cup white vinegar
  • 7 cups sugar
  • 2 (3 ounce) envelopes 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 seive pressing with the back of a spoon to remove all liquid. This can also be strained 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 (no longer), stirring constantly.
  3. Remove from the heat; skim off foam with a metal spoon. 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.

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