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    Cranberry Jalapeno Jelly


    Cranberry Jalapeno Jelly

    List of Ingredients

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

    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)"


 

 

 


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