Back
0 from 0 votes

Cranberry Pepper Jelly

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

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

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*

Instructions

    Cup of Yum
  1. 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.
  2. In a bowl, whisk together 1/2 cup sugar and pectin until evenly incorporated.
  3. 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.
  4. 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.
  5. Stir in remaining sugar and return to a full boil. It should be noticeably thickened.
  6. 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.

Notes

  • Calcium powder to make calcium water is included with the Pomona’s brand pectin.