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Cranberry Pepper Jelly Recipe

Cranberry Pepper Jelly Recipe

Turn holiday leftovers into a zesty condiment that brightens any meal. This recipe is quick, flavorful, and adds a kick of pepper to your table.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Appetizer, Condiment
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups fresh or frozen cranberries
  • 1 cup water
  • 1 cup granulated sugar
  • 1/2 cup cider vinegar
  • 1/4 cup finely chopped red bell pepper
  • 2 tablespoons finely chopped jalapeño pepper (seeds removed for less heat)
  • 1 (3 ounce) package liquid fruit pectin

Equipment

  • Large Saucepan
  • Sterilized jars

Method
 

  1. Combine cranberries, water, sugar, and vinegar in a large saucepan.
  2. Bring mixture to a boil over medium-high heat, stirring constantly.
  3. Reduce heat and simmer for 10-15 minutes, or until cranberries have burst.
  4. Stir in red bell pepper and jalapeño pepper.
  5. Return to a rolling boil.
  6. Quickly stir in liquid fruit pectin and boil hard for 1 minute, stirring constantly.
  7. Remove from heat and skim off any foam.
  8. Pour into sterilized jars, leaving 1/4 inch headspace.
  9. Process in a boiling water bath for 10 minutes.
  10. Let cool completely before serving. The jelly will thicken as it cools.

Notes

Always use a heavy-bottomed saucepan to prevent scorching. Adjust the heat by increasing or decreasing the jalapeño. Sterilizing your jars really makes the difference for preservation. Don't rush the boiling process following pectin addition.