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CANNING RECIPE: Hot Pepper and Cranberry Jelly

4-jalapenos, halved and seeded
1-1/2 cup cranberry juice cocktail
1-cup vinegar
5-cups sugar
1-6 oz. pouch liquid fruit pectin
5-tiny fresh hot red peppers
Jalapeno Cranberry Jelly


Combine jalapenos, cranberry juice, and vinegar in a medium saucepan
Bring to a boil and reduce heat
Cover and simmer for 10 minutes
Strain through a sieve, pressing with the back of a spoon to remove all the liquid (should be about 2 cups liquid)
Discard pulp
In a large saucepan, combine the 2 cups strained liquid and the sugar 
Bring to a full rolling boil over high heat, stirring constantly
Stir in the pectin and tiny hot red peppers
Return to a full rolling boil
Boil for 1 minute, stirring constantly
Remove from heat
With a metal spoon, quickly skim off any foam 
Immediately ladle jelly into hot, sterilized half-pint canning jars leaving 1/4" headspace
One hot red pepper per jar
Wipe rims and adjust lids
Process in a boiling water canning bath for 5 minutes from when water begins to boil
Remove jars from canner and cool on racks

Makes 5 half-pint jars

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