Cranberry Pepper Jelly

Name: Cranberry Pepper Jelly
Prep time: 15 min
Total time: 45 min
Yield: 1 serving
Ingredients: ¾ ¾ cup finely chopped red peppers; ½ ½ cup whole cranberries; ¾ ¾ cups apple cider vinegar; ½ ½ teaspoon freshly grated orange zest; 1 ¾ 1 ¾ cups granulated sugar; 1 1 teaspoon Pomona’s Universal Pectin; 1 1 teaspoon calcium water*

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Prep Time
15 mins
Total Time
45 mins
Course
Condiments
Cuisine
American

Cranberry Pepper Jelly

Iris Warren

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Sweet and spicy, festive and fruity, this cranberry pepper jelly makes a perfect holiday appetizer.

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Ingredients

¾ ¾ cup finely chopped red peppers a mix of sweet and hot peppers to taste
½ ½ cup whole cranberries finely chopped (can be fresh or frozen)
¾ ¾ cups apple cider vinegar
½ ½ teaspoon freshly grated orange zest
1 ¾ 1 ¾ cups granulated sugar divided
1 1 teaspoon Pomona’s Universal Pectin
1 1 teaspoon calcium water*

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Instructions

To prepare peppers, remove stems and seeds and chop finely in a food processor. You can vary the proportion of sweet and spicy peppers, or even use entirely sweet peppers, as long as you have a total of 3/4 cups of finely chopped pepper. Pulse cranberries in the food processor as well until finely chopped.
In a bowl, whisk together 1/2 cup sugar and pectin until evenly incorporated.
Combine peppers, cranberries, orange zest and cider vinegar in a heavy saucepan set over medium heat. Cover and simmer, stirring occasionally, for 10 minutes to soften the peppers.
Add calcium water and increase heat to medium-high; bring to a full rolling boil, then whisk in sugar/pectin mixture, stirring vigorously until completely dissolved and mixture returns to a boil.
Stir in remaining sugar and return to a full boil. It should be noticeably thickened.
At this point the jelly can transferred to washed and sterilized jars, and either water-bath processed if desired (see here for full instructions). Otherwise, keep refrigerated for up to 3 weeks or frozen for up to 6 months.