0 from 84 votes
Cranberry Sriracha Pepper Jelly
This stuff is crazy good! We love it spooned over cream cheese and served with crackers but it also makes a wonderful glaze for chicken, pork, salmon, etc.
Prep Time
25 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 72
Calories: 52 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 12 ounces fresh or frozen cranberries about 3 ½ cups
- 1 medium bell pepper stem removed and quartered (seeds are okay!) I use a red bell pepper but really any color is fine.
- 2 medium-size Jalapeno peppers (about 3-4 inches long) quartered and seeds removed and reserved
- 1¾ cups orange juice fresh or purchased (I like the not from concentrate OJ)
- ¾ cup rice vinegar use regular white vinegar if you use a hot water bath for a shelf stable jelly
- 4 ¼ cups sugar divided
- ½ teaspoon butter
- 1 3-ounce pouch CERTO liquid fruit pectin
- 4 teaspoons Sriracha sauce
Instructions
- Combine cranberries, bell pepper, jalapeños, orange juice, rice vinegar and ¼ cup sugar in a medium large saucepan (at least 6 quart-size).
- Stir and bring to a boil. Reduce to a simmer and cover pot with lid slightly ajar. Cook for 10 minutes. Watch carefully to keep mixture simmering but not cooking up over the top of the pot.
- Remove from heat and pour into a fine mesh strainer with a bowl set underneath to catch the juice. Allow the juice to drain for 5 minutes then push on solids gently with the back of a spoon to extract most of the liquid. Measure juice and add enough water to equal 2 cups. You want exactly 2 cups of liquid.
- Wash the pot and add the cranberry juice mixture, the remaining 4 cups of sugar and the butter. Stir to combine and bring mixture to a full rolling boil (a boil that cannot be stirred down.)
- Add Certo pectin and return to a full boil. Cook for one minute, stirring constantly.
- Remove from heat and skim off any foam with a metal teaspoon. Add 2 teaspoon of Sriracha. Taste and add more Sriracha and the jalapeno seeds if you prefer a spicier jelly.
- Ladle into clean jars, leaving ¼-inch headspace at the top. Cover jars and allow to sit at room temperature for 24 hours then refrigerate for up to 3 weeks or store in the freezer for up to 6 months. Makes about 4½ cups of jelly.
- Jelly can also be processed with a water bath at this point. I never do this as I'm a bit lazy and have plenty of freezer space.
Cup of Yum
Notes
- See Cafe Tips above in the post for more detailed instructions and tips to ensure success.
- How to adapt this recipe for hot water bath canning:
- Follow the same recipe but swap out regular white vinegar for the rice vinegar and use these directions for safe preserving.
Nutrition Information
Serving
721 tablespoon servings
Calories
52kcal
(3%)
Carbohydrates
13g
(4%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
1mg
(0%)
Sodium
7mg
(0%)
Potassium
21mg
(1%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
72IU
(1%)
Vitamin C
6mg
(7%)
Calcium
2mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 72Serving
Amount Per Serving
Calories 52
% Daily Value*
| Serving | 721 tablespoon servings | |
| Calories | 52kcal | 3% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 7mg | 0% |
| Potassium | 21mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 72IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 2mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.