Jalapeno Cranberry Jelly (Christmas Jelly)
"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."
photo by gailanng
- Ready In:
- 35mins
- Ingredients:
- 6
- Yields:
-
8 (1/2 pints)
ingredients
- 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 (6 ounces total)
- 10 drops red food coloring (optional)
directions
- 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.
- 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 that cannot be stirred down. Boil for 1 minute (no longer), stirring constantly.
- 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.
Questions & Replies
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I followed this recipe exactly! And yet again, a failed batch. It did not set. Why does this keep happening?
Reviews
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Great recipe! I think I'd call it "Knock-Your-Socks-Off" jelly - WOW! I used almost 7 oz of red jalapenos (by weight) and they were small, so it took quite a few to fill 1 cup. Perhaps I should have seeded some of them, because this jelly is fire in a jar! What I did was puree the peppers with 1 cup of the cranberry juice, and then strained/pressed that through cheesecloth because I wanted a clear jelly with no "stuff" floating around this time. I didn't seed any of them, just tossed them into the blender after chopping off the stems. It's not so hot as to be inedible - we do like it - but I think the heat overpowered the cranberry flavors, which is kind of a bummer. It's a gorgeous color though, no food coloring needed (vile stuff anyways), and will be fantastic served with a little cream cheese to temper the heat, I think.<br/>I got 8 1/2 pint jars, and the 9th jar was about 3/4 full. Thanks for sharing the recipe! -
I love it! I used more peppers than the recipe calls for and didn't strain the small pieces out. It wasn't very spicy. I will use more peppers for the next batch to try to heat it up a bit. It was a huge hit and we put it on everything! Love it
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
