Cranberry Pepper Jelly
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Prep Time
15 mins
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Total Time
45 mins
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Course
Condiments
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Cuisine
American
Cranberry Pepper Jelly
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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 cup red pepper a mix of sweet and hot peppers to taste, finely chopped
- ½ cup Cranberry finely chopped (can be fresh or frozen, whole
- ¾ cups apple cider vinegar
- ½ teaspoon orange zest freshly grated
- 1 ¾ cups granulated sugar divided
- 1 teaspoon universal pectin Pomona’s brand
- 1 teaspoon calcium water
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.
Notes
- Calcium powder to make calcium water is included with the Pomona’s brand pectin.
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