Cranberry-Pepper Jelly (Hot)

Cranberry-Pepper Jelly (Hot)

  • Prep Time: 15 mins
  • Total Time: 1 hrs 15 mins
  • Yield: 5.5pt jars

    • About This Recipe

    “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.”

    Ingredients

  • 2 -4jalapeno peppers, halved & seeded
  • 1 1/2 cupscranberry juice cocktail
  • 1cupvinegar
  • 5cupssugar
  • 3ouncesliquid fruit pectin
  • 5smallfresh red hot peppers(optional)

    • Directions

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

    • Reviews

  • “Very good not as hot as I thought it was going to be”

  • “Surprisingly wonderful jelly!Great served with cream cheese on crackers.It was a real hit as a “neighbor gift” at Christmas.This is really a “do again” every year.”

  • “I just finished making my 2nd batch.The 1st batch brought several requests.I added 2 habanero peppers to the jalopenos.A nice little zing.”

  • “This jelly is awesome! I put the juice in the blender, then added the peppers and processed until they were very finely chopped. After dumping that in the pan I then rinsed the blender out with the vinegar and added it. I wanted the bits of pepper dispersed in the jelly, so that is why I omitted the straining. I also ground up a clove of garlic with the peppers – just because it sounded good. The jelly turned out just perfect. It jelled nicely. I added a bit of red food coloring to liven it up. Thanks, IB, for a really great recipe! “

  • “This is the best hot pepper jelly I’ve had.I think the cranberry juice is what helps make it.I altered the recipe by using 3 habaneros which gave it a wonderful “heat”.My friends love it.And yes, it is excellent poured over a block of cream cheese and and served on crackers. “

  • “Spicy sweet is the best food combination ever and this does not disappoint. Instead of fresh red peppers, I mixed in dried habenero flakes with the pectin. They not only added a lot more heat but have an underlying fruitiness that compliments the cranberry so well. I plan to make another batch with just the jalapenos, though, as I was surprised how much their flavor came through. I just had a toasted English muffin with cream cheese and this jelly for breakfast and YUM! :D”

  • “This is really good jelly. I got about 5 and 2/3 half pint jars.I wanted it hot so I did not take the seeds out of the peppers when boiling for the first time and I think the heat is just right.I am letting the jars cool upside down in hopes that when I turn them back over the whole pepper will stay at the bottom of the jar for presentation reasons.Crossing my fingers and hoping this works.Thanks for the recipe!”

  • “easy and really good!”

  • “I made this recipe and Bergy’s #35699 hot pepper jelly for holiday gifts.This was a first for canning and also a first for making jellies.It jelled very nicely.I added some jalepeno that I had processed in the food processer to give some texture to the jelly.The cranberry flavor is wonderful mixed with the spicy peppers.This is definitley a keeper!”

  • “Simply wonderful stuff!! I used high bush cranberry juice in place of cranberry cocktail.The rich red color of the jelly with the bits of pepper floating around was something else!! So attractive on white cream cheese crackers.A plus to the holiday snack tray.Thanks for posting, IB.”

  • “We love pepper jelly on cream cheese with crackers. This is turly a great recipe, I just finished making the second batch, The first was soooo good, I thought, I’d best make another great for gifts.”

  • “Absolutely wonderful!!!!!”

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