Cranberry Pepper Jelly Recipe
This vibrant cranberry pepper jelly combines the tartness of fresh cranberries with a kick of spice from jalapeños. It’s perfect served over cream cheese with crackers or as a glaze for meats.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 jars 1x
- Category: Condiments
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 12 oz fresh cranberries (about 3 cups)
- 1 red bell pepper, finely chopped
- 1–2 jalapeños, finely chopped (adjust to spice preference)
- 2 cups granulated sugar
- 1 cup apple cider vinegar
- 1/2 cup water
- 1 (3 oz) package liquid pectin
Instructions
- Prepare the Ingredients:
- Wash and sort the cranberries, discarding any that are soft or damaged. Chop the bell pepper and jalapeños finely (remove seeds for less heat).
- Cook the Cranberry Mixture:
- In a large saucepan, combine cranberries, bell pepper, jalapeños, sugar, apple cider vinegar, and water.
- Bring to a boil over medium-high heat, stirring occasionally, until the cranberries burst (about 10 minutes).
- Blend and Strain (Optional):
- For a smoother jelly, use an immersion blender to puree the mixture.
- If a clear jelly is desired, strain the mixture through a fine mesh sieve or cheesecloth to remove solids.
- Add the Pectin:
- Return the mixture to the saucepan (if strained) and bring it back to a boil. Stir in the liquid pectin and boil for 1 minute.
- Jar the Jelly:
- Pour the hot jelly into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims, seal with lids, and process in a boiling water bath for 10 minutes if preserving.
- Cool and Serve:
- Let the jars cool at room temperature. Store unopened jars in a cool, dark place. Once opened, refrigerate and use within 2 weeks.
Notes
- Adjust the jalapeños based on your spice tolerance.
- This recipe makes about 4 half-pint jars.
- For added flair, mix in 1/2 teaspoon of ground cinnamon or orange zest during cooking.
Find it online: https://ukfinda.com/cranberry-pepper-jelly-recipe/