Cranberry-Pepper Jelly (Hot)

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“This is from BH&G canning book. Hot pepper jelly is fantastic on wheat crackers with cream cheese. I also like to use them as a base for a basting glaze on meats.”
1hr 15mins
5 1/2 pt jars

Ingredients Nutrition


  1. In medium saucepan combine jalapeño peppers, cranberry juice and vinegar.
  2. Bring to a boil and then reduce heat.
  3. Cover and simmer 10 minutes.
  4. Strain mixture through a sieve, pressing with back of spoon to remove all liquid.
  5. Measure 2 cups liquid.
  6. Discard pulp.
  7. In 4-quart kettle combine the 2 cups liquid and the sugar.
  8. Bring to a full rolling boil over high heat, stirring constantly.
  9. Stir in pectin and if using, add the whole hot peppers.
  10. Return to a full rolling boil; boil 1 minute, stirring constantly.
  11. Remove from heat and quickly skim off foam with a metal spoon.
  12. Ladle into hot, sterile 1/2-pint jars adding 1 whole pepper to each jar.
  13. Wipe rims, adjust lids.
  14. Process in boiling water bath for 5 minutes.
  15. Cool on wire rack.
  16. Jelly may require 2 to 3 days to set.

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