Best Cranberry Pepper Jelly Hot Recipes
CRANBERRY-PEPPER JELLY (HOT)
This is from BH&G canning book. Hot pepper jelly is fantastic on wheat crackers with cream cheese. I also like to use them as a base for a basting glaze on meats.
Provided by Iron Bloomers
Categories Jellies
Time 1h15m
Yield 5 1/2 pt jars
Number Of Ingredients 6
Steps:
- In medium saucepan combine jalapeño peppers, cranberry juice and vinegar.
- Bring to a boil and then reduce heat.
- Cover and simmer 10 minutes.
- Strain mixture through a sieve, pressing with back of spoon to remove all liquid.
- Measure 2 cups liquid.
- Discard pulp.
- In 4-quart kettle combine the 2 cups liquid and the sugar.
- Bring to a full rolling boil over high heat, stirring constantly.
- Stir in pectin and if using, add the whole hot peppers.
- Return to a full rolling boil; boil 1 minute, stirring constantly.
- Remove from heat and quickly skim off foam with a metal spoon.
- Ladle into hot, sterile 1/2-pint jars adding 1 whole pepper to each jar.
- Wipe rims, adjust lids.
- Process in boiling water bath for 5 minutes.
- Cool on wire rack.
- Jelly may require 2 to 3 days to set.
SMALL-BATCH CRANBERRY HOT PEPPER JELLY
Intensely red with medium heat, can be made hotter by adding an extra jalapeno, cooler by omitting one. Use for anything you'd use a hot pepper jelly for, like with crackers and cream cheese, or with roasted game. For Cranberry Balsamic Hot Pepper Jelly, you can replace 1/4 c. of the cider vinegar with balsamic vinegar. From "The Complete Book of Small-Batch Preservation".
Provided by zeldaz51
Categories Low Protein
Time 40m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Finely chop pepper and chiles in food processor. Place in a small saucepan with water and vinegar and bring to boil. Reduce heat, cover, and simmer for 10 minutes. Strain through a coarse sieve, pressing with back of spoon to extract as much liquid as possible. Discard solids. Pour liquid through a jelly bag or clean, damp muslin.
- Combine strained liquid, thawed concentrate, and sugar in a medium non-reactive saucepan, bring to a boil over high heat, stirring constantly. Stir in pectin, return to a full boil and boil hard for 1 minute, stirring constantly. Remove from heat.
- Ladle into hot jars and process in a boiling water bath for 10 minutes.
Nutrition Facts : Calories 954.8, Fat 0.2, Sodium 10.9, Carbohydrate 242.3, Fiber 2.1, Sugar 233.3, Protein 0.7
CRANBERRY HOT-PEPPER JELLY
Steps:
- In medium saucepan combine jalapeño peppers, cranberry juice and vinegar. Bring to a boil and then reduce heat. Cover and simmer 10 minutes. Strain mixture through a sieve, pressing with back of spoon to remove all liquid. Measure 2 cups liquid. Discard pulp. In 4-quart kettle combine the 2 cups liquid and the sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin and if using, add the whole hot peppers. Return to a full rolling boil; boil 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon. Ladle into hot, sterile 1/2-pint jars adding 1 whole pepper to each jar. Wipe rims, adjust lids. Process in boiling water bath for 5 minutes. Cool on wire rack. Jelly may require 2 to 3 days to set.
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