Appetizers · Holidays

Cranberry Pepper Jelly

A tangy, yet spicy jelly on top of a mild cheese is such a wonderful appetizer. I’ve enjoyed many of these appetizers through the years but Christmas 2021, I made my own! After the epic fail of Grape Jalapeno jam a few years ago, I was a little nervous. Never fear, this recipe is a winner! Other than cleaning and chopping the jalapenos, this was an easy recipe and yielded 7 half pints of Jelly and a little more to enjoy immediately! It was wonderful on top of cream cheese or brie. It would be marvelous with chicken or fish, too.

It you make homemade Christmas gifts, I would highly recommend this for friends and family!

Cranberry Pepper Jelly

INGREDIENTS:
  • 2 cups fresh or frozen cranberries (I used a 12 oz. package of fresh cranberries)
  • 1 cup jalapeno
  • 2 cups cider vinegar
  • 1 cup water
  • 4 cups sugar
  • 6 tbsp. Ball RealFruit™ Low or No-Sugar Pectin
DIRECTIONS:
  1. Sort & wash cranberries. Measure pectin and add 1/2 cup sugar to it.
  2. Add vinegar and water to large stock pot.
  3. Chop and remove seeds from jalapenos. 1 cup of jalapenos makes a fairly mild jelly.
  4. Add peppers and cranberries to the vinegar and water to pan.
  5. Bring to boil.
  6. Reduce heat.
  7. Simmer for about 10 minutes until everything is soft.
  8. Strain out the cranberries and pepper mixture with a slotted spoon to a food processor or blender.
  9. Blend until very smooth. (you can add some of the liquid from the pan to help break up the cranberries and peppers, if you need to)
  10. Return to the saucepan.
  11. Add sugar/pectin mixture. Bring to rolling boil.
  12. Add the remainder of the sugar.
  13. Bring back to a full rolling boil. Boil hard for 1 minute.
  14. Fill hot jam into hot jars.
  15. Wipe rims.
  16. Attach lids. Tighten bands finger tip tight.
  17. Process in water bath canning pot for 15 minutes. Turn of heat, allow jars to sit in hot water for at least 5 minutes.

Recipe from blinkysculinarycarnival

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