Email to Linda       

Cranberry Jalapeno Jelly

Serve this jelly with cream cheese on crackers or use as a condiment with meat or poultry.

List of Ingredients

3 cups cranberry juice -- (or cran-raspberry juice)
1 cup jalapeno peppers -- chopped and seeded
7 cups sugar
1 cup vinegar
2 pouches liquid fruit pectin (Certo) -- 3 ounces each
10 drops red food coloring -- optional


Recipe

Prepare your jars and get all canning supplies ready (you'll need 8 half pint jars).

Place cranberry juice and peppers in a blender; cover and process until peppers are fully chopped.

Strain through a double thickness of cheesecloth.

Pour the strained juice into a large kettle; add sugar.

Bring to a full rolling boil, stirring constantly.

Stir in vinegar and pectin; return to a full rolling boil.

Boil for 1 minute, stirring constantly.

Remove from the heat; skim foam. Add food coloring, if desired.

Pour into hot sterilized jars, leaving 1/4 inch headspace. Adjust caps.

Process for 5 minutes in a boiling-water bath.

Source:
"Country Woman, July/Aug. 98"
Yield:
"8 (1/2 pints)"