Cranberry Pepper Jelly

Name: Cranberry Pepper Jelly
Prep time: 20 min
Cook time: 20 min
Total time: 55 min
Yield: 88 tablespoons
Ingredients: 2 cups fresh or frozen cranberries; 1 cup Jalapeño; 2 cups cider vinegar; 1 cup water; 4 cup sugar; 6 tbsp Ball RealFruit™ Low or No-Sugar Pectin

User Reviews

3.5

6 reviews

Good

Prep Time
20 mins
Cook Time
20 mins
Additional Time
15 mins
Total Time
55 mins
Servings
88 tablespoons
Calories
41 kcal
Course
Condiments
Cuisine
American

Cranberry Pepper Jelly

Luna Mayo

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Cranberry Pepper Jelly is an easy, sweet spicy jelly that is perfect as a glaze, as an addition to appetizers and is perfect for a unique gift for the holidays!

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Ingredients

Servings

2 cups fresh or frozen cranberries
1 cup Jalapeño
2 cups cider vinegar
1 cup water
4 cup sugar
6 tbsp Ball RealFruit™ Low or No-Sugar Pectin

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Instructions

Sort & wash cranberries. Measure pectin and add 1/2 cup sugar to it.
Add vinegar and water to large stock pot.
Chop and remove seeds from jalapenos. 1 cup of jalapenos makes a fairly mild jelly.
Add peppers and cranberries to the vinegar and water to pan.
Bring to boil.
Reduce heat.
Simmer for about 10 minutes until everything is soft.
Strain out the cranberries and pepper mixture with a slotted spoon to a food processor or blender.
Blend until very smooth. (you can add some of the liquid from the pan to help break up the cranberries and peppers, if you need to)
Return the cranberry mixture to the saucepan with the remaining vinegar mixture.
Add sugar/pectin mixture. Bring to rolling boil.
Add the remainder of the sugar.
Bring back to a full rolling boil. Boil hard for 1 minute.
Fill hot jam into hot jars.
Wipe rims.
Attach lids. Tighten bands finger tip tight.
Process in water bath canning pot for 15 minutes. Turn of heat, allow jars to sit in hot water for at least 5 minutes.

Equipments used:

Notes

Makes 5.5 pints.
NOTE: An immersion blender may work but may not get the mixture totally smooth.
Personalize the heat level of this jelly to your family's tastes. Use hotter peppers, such as habanero or Scotch bonnet for spicy jelly. Use less jalapeno for very mild. This recipe as written is medium heat, or less.
Use gloves to cut up hot peppers! The capsaicin in them can harm your eyes and other mucus membranes.
Serving Suggestions:
I love making glazes for chicken fish or pork with sweet and spicy jellies.
Use it in place of BBQ sauce when grilling. Add it the last 10 minutes of cooking time so that it doesn’t burn.
Use it for a festive holiday appetizer. Top cream cheese with jelly for an easy appetizer.
Mix it with cream cheese, adding mayonnaise to make it more spreadable for a festive spread for the holidays.
Try it on a peanut butter sandwich for a fun new twist.
Have it on an English muffin for a breakfast that is sure to wake you up.
These jars make a great holiday or hostess gift.

Nutrition Information

Show Details

Serving 1tablespoon Calories 41kcal (2%) Carbohydrates 10g (3%) Protein 0.02g (0%) Fat 0.04g (0%) Saturated Fat 0.002g (0%) Polyunsaturated Fat 0.003g Monounsaturated Fat 0.001g Sodium 3mg (0%) Potassium 9mg (0%) Fiber 0.2g (1%) Sugar 9g (18%) Vitamin A 12IU (0%) Vitamin C 2mg (2%) Calcium 1mg (0%) Iron 0.1mg (1%)

Nutrition Facts

Serving: 88tablespoons

Amount Per Serving

Calories 41 kcal

% Daily Value*

Serving	1tablespoon
Calories	41kcal	2%
Carbohydrates	10g	3%
Protein	0.02g	0%
Fat	0.04g	0%
Saturated Fat	0.002g	0%
Polyunsaturated Fat	0.003g	0%
Monounsaturated Fat	0.001g	0%
Sodium	3mg	0%
Potassium	9mg	0%
Fiber	0.2g	1%
Sugar	9g	18%
Vitamin A	12IU	0%
Vitamin C	2mg	2%
Calcium	1mg	0%
Iron	0.1mg	1%