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Cranberry Pepper Jelly

Source of Recipe


Better Homes and Gardens, July 1995






List of Ingredients



• 1-1/2 cups cranberry juice cocktail
  
• 1 cup vinegar
  
• 2 to 4 jalapeño peppers, halved lengthwise and seeded
  
• 5 cups sugar
  
• 1/2 of a 6-ounce package (1 foil pouch) liquid fruit pectin
  
• 5 tiny hot red peppers (optional)
  






Instructions



1. In a saucepan, combine cranberry juice cocktail, vinegar and jalapeño peppers. Bring to boiling; reduce heat. Cover; simmer 10 minutes. Strain to gather about 2 cups liquid. Discard peppers.
   
   
2. Sterilize clean half-pint canning jars in boiling water for 10 minutes.
   
   
3. Meanwhile, in a 4-quart Dutch oven, combine the 2 cups liquid and sugar. Bring to a full rolling boil over high heat, stirring often to dissolve sugar. (The mixture should boil so rapidly on the surface that you can't stir it down.) Stir in pectin and tiny red hot peppers. Return to a full rolling boil; boil for 1 minute, stirring constantly.
   
   
4. Remove from heat; use a metal spoon to quickly skim off foam. Using a jar lifter, remove jars from hot water, letting water drip off. Pour hot jelly into the hot, sterilized jars, leaving 1/4-inch headspace. Place a red pepper in each. Wipe rims; top with flat lids, and screw on metal rings. Set jars in a water bath canner; add water to cover jars by 1 inch. Bring to boiling. Boil 5 minutes.
   
   
5. Carefully remove jars from water. Cool on a cloth towel 2 to 3 days, or until set. Check seals, label, and date. Store in a cool, dry, dark place for up to 1 year.
   
   Makes about 5 half-pints.