Email to Verla Monge      

Recipe Categories: Mrs_Chef's HOME PAGEAPPETIZERS Bars BBQ BEVERAGES BirthdayParty Biscuits BREAD BREAKFAST Brownies CAKESandPIES CANDY CanningandFreezing CASSEROLES Cheesecakes ChristmasCakes ChristmasCookies CoffeeCakes COOKIES CROCKPOT DESSERTS DIABETIC DinnerPartyMenu39s EasterDinner EmerilLagasse FISHandSEAFOOD FRUIT Gina39sRecipes IceCream JAMSandJELLIES JarMixesforGifts JelloSalad LowCarb MARINADES MEATS Muffina PASTA PastaRiceSalads PASTRIES PicnicFoods Pies PIZZA PorkRecipes POULTRY QuickBreads RecipestoTry-Desserts Relishes RICE SALADandDRESSING Salads SANDWICHES SAUCES Scones SNACKS SOUPSandSTEWS SummerSalads Thanksgiving VEGETABLES WeightWatchers YeastRolls

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)"