CRANBERRY HOT-PEPPER JELLY

CRANBERRY HOT-PEPPER JELLY image

Yield 5-6 1/2 pint jars

Number Of Ingredients 7

Previous Next

2-4 jalapeno peppers, halved & seeded
1 1/2 cups cranberry juice cocktail (or just cranberry juice)
1 cup vinegar
5 cups sugar
3 ounces liquid fruit pectin
5 small fresh red hot peppers
(could use 2 or so habaneros)

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.