Get the Recipe: Cranberry Pepper Jelly
Fresh or frozen cranberries combine with bell peppers and jalapeños in this cranberry pepper jelly. It's quick and easy to make and is perfect for holiday entertaining and gift-giving.
Ingredients
- 1 cup (250 ml) cranberries, fresh or thawed frozen, halved
- 1 cup (250 ml) red, yellow and/or orange bell pepper, finely diced, about 1 large
- 1/2 cup (125 ml) jalapeño peppers, finely diced, about 2 large or 3 small *see Note 1 below
- 1 cup (250 ml) white distilled vinegar
- 3 cups (600 g) white granulated sugar
- 2 Tablespoons liquid Certo (pectin), *see Note 2 below
Instructions
- Prepare some jars. If you will be refrigerating the jelly (not canning) any clean lidded jar will work. If you are canning the jelly, sterilize the jars and use a two-part lid and seal, which should also be sterilized. Set aside. (The base recipe will make 3 cups of jelly.)
- In a large heavy-bottomed pot, add the halved cranberries, diced bell pepper, diced jalapeño pepper, vinegar and white sugar. Bring to a boil over high heat, stirring until the sugar has dissolved. Once the mixture comes to a full rolling boil, boil for 10 minutes, stirring occasionally.
- Stir in the liquid Certo pectin and boil for 1 minute more. Remove from the heat and let stand undisturbed for 3-5 minutes. Spoon jelly into the prepared jars. Cover and tighten the lids to finger-tight.
- Let stand at room temperature for 30 minutes, inverting the jars once or twice. if necessary, if the solids have floated to the top. Transfer to the refrigerator and store refrigerated for up to 1 month. The jelly can also be processed in a boiling water bath for 10 minutes (15 minutes for elevations over 6000ft) for longer, room-temperature storage. Always follow canning best-practices such as those outlined in this step-by-step canning guide from Bernadin.
- This jelly will also freeze well for up to 1 year. Be sure to allow room for expansion in the freezer containers.
Notes
Note 1: Add some of the jalapeño seeds to the jelly for a bit of extra kick. You could also use a pinch of red pepper flakes.
Note 2: Liquid Certo pectin was used to test this recipe and is recommended. Liquid Certo comes in a box with 2 pouches and each pouch contains 4 Tablespoons of liquid pectin, so you will need 1/2 a pouch for a single recipe. If only powdered pectin is available, you can substitute 1 Tablespoon of powdered pectin for the liquid pectin HOWEVER, powdered pectin must be added with the white sugar before boiling, rather than at the end of boiling.
Sugar is critical in jams and jellies to allow them to set and to ensure a good shelf-life. Do not reduce the amount of white sugar.
Nutritional information is for the entire batch of jelly.
Be sure to read the notes above this Recipe Card, for more tips on making this recipe. You will also find step-by-step photos there that you might find helpful.
Serving: 1serving, Calories: 819kcal, Carbohydrates: 207g, Protein: 1g, Fat: 1g, Saturated Fat: 0.05g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.01g, Sodium: 7mg, Potassium: 174mg, Fiber: 3g, Sugar: 204g, Vitamin A: 1737IU, Vitamin C: 86mg, Calcium: 15mg, Iron: 0.5mg
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