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“This is a recipe I came up with to make a perfect red pepper jelly. It uses Cranberry juice cocktail for the first Red and red hot peppers for the other red. I decided to strain out the peppers and measure the remaining juice to get a nice clear well jelled end result. But feel free to allow the pepper peices to remain if you wish. I would chop them up alot more if I planned on leaving them in, JMHO Some recipes call for a drop of red food color to be added. So if you want that 3rd red go for it. I just happen to like the delicate red of the au naturale.”
READY IN:
50mins
SERVES:
1
YIELD:
5 1/2 pint jars
UNITS:
US

Ingredients Nutrition

  • 1 cup red hot peppers, mixed varieties or 1 cup jalapeno, if that is what you have
  • 1 cup vinegar
  • 3 cups cranberry juice, wo any sugar added
  • 5 cups sugar
  • 1 (3 ounce) package liquid pectin

Directions

  1. Wash, half and deseed hot peppers. Roughly chop to measure out about 1 cup. If you really want it hot, allow a few seeds to go in with the peppers.
  2. Place peppers, vinegar and juice in large flat soup pot. Allow to boil for about 20 minutes. Cool slightly. Pour liquid thru a strainer and measure out 2 cups of liquid. If you have more than 2 cups of liquid then you can return it all to the heat and boil for a bit longer. Too little can be adjusted by just adding enough cranberry juice to bring it back up to 2 cups.
  3. Put liquid back in pot and add sugar. Bring mixture to a rolling boil and allow to boil for a good minute or so. Add pectin and allow that to boil for 1 full minute also.
  4. Ladle into clean sterilized 1/2 pint jars. Process in water bath canner or just store in frig til used.

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