Cranberry Pepper Jelly Hot Recipes

CRANBERRY JELLY

Steps:

• Put the cranberries in a saucepan. Remove wide strips of zest from 1/2 orange with a peeler; add to the saucepan with the juice of both oranges (about 1/2 cup). Add the sugar, coriander, a pinch of salt and 1 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
• Remove from the heat and remove the orange zest; stir in the vanilla. Transfer to a blender and puree until smooth. Strain through a fine-mesh sieve into a serving dish, pushing the sauce through with a rubber spatula. Refrigerate until set, at least 3 hours.

SPICY RED PEPPER CRANBERRY RELISH

Steps:

• Put sugar, jalapeños, lemon juice, salt and cayenne in a heavy-bottomed saucepan over medium-high heat. Add 1/2 cup water, then stir with a wooden spoon to dissolve sugar, and simmer 2 minutes.
• Add ginger and cranberries, and bring to a boil. Reduce heat to medium and let mixture cook, stirring occasionally, until cranberries have softened and no liquid remains in pan, about 15 minutes.
• Let cool and taste. Add more cayenne or jalapeños if desired. It can be stored in the refrigerator for up to 2 weeks.

JALAPENO CRANBERRY JELLY

Steps:

• Place cranberry juice and jalapenos in a blender; cover and process until peppers are fully chopped. Strain through a double thickness of cheesecloth. , Pour the strained juice into a Dutch oven; add vinegar. Stir in sugar. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly. , Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

CRANBERRY PEPPER JELLY

Steps:

• Sort & wash cranberries. Measure pectin and add 1/2 cup sugar to it.
• Add vinegar and water to large stock pot.
• Chop and remove seeds from jalapenos. 1 cup of jalapenos makes a fairly mild jelly.
• Add peppers and cranberries to the vinegar and water to pan.
• Bring to boil.
• Reduce heat.
• Simmer for about 10 minutes until everything is soft.
• Strain out the cranberries and pepper mixture with a slotted spoon to a food processor or blender.
• Blend until very smooth. (you can add some of the liquid from the pan to help break up the cranberries and peppers, if you need to)
• Return to the saucepan.
• Add sugar/pectin mixture. Bring to rolling boil.
• Add the remainder of the sugar.
• Bring back to a full rolling boil. Boil hard for 1 minute.
• Fill hot jam into hot jars.
• Wipe rims.
• Attach lids. Tighten bands finger tip tight.
• Process in water bath canning pot for 15 minutes. Turn of heat, allow jars to sit in hot water for at least 5 minutes.

SMALL-BATCH CRANBERRY HOT PEPPER JELLY

Steps:

• Finely chop pepper and chiles in food processor. Place in a small saucepan with water and vinegar and bring to boil. Reduce heat, cover, and simmer for 10 minutes. Strain through a coarse sieve, pressing with back of spoon to extract as much liquid as possible. Discard solids. Pour liquid through a jelly bag or clean, damp muslin.
• Combine strained liquid, thawed concentrate, and sugar in a medium non-reactive saucepan, bring to a boil over high heat, stirring constantly. Stir in pectin, return to a full boil and boil hard for 1 minute, stirring constantly. Remove from heat.
• Ladle into hot jars and process in a boiling water bath for 10 minutes.

CRANBERRY-PEPPER JELLY (HOT)

Steps:

• In medium saucepan combine jalapeño peppers, cranberry juice and vinegar.
• Bring to a boil and then reduce heat.
• Cover and simmer 10 minutes.
• Strain mixture through a sieve, pressing with back of spoon to remove all liquid.
• Measure 2 cups liquid.
• Discard pulp.
• In 4-quart kettle combine the 2 cups liquid and the sugar.
• Bring to a full rolling boil over high heat, stirring constantly.
• Stir in pectin and if using, add the whole hot peppers.
• Return to a full rolling boil; boil 1 minute, stirring constantly.
• Remove from heat and quickly skim off foam with a metal spoon.
• Ladle into hot, sterile 1/2-pint jars adding 1 whole pepper to each jar.
• Wipe rims, adjust lids.
• Process in boiling water bath for 5 minutes.
• Cool on wire rack.
• Jelly may require 2 to 3 days to set.

CRANBERRY HOT-PEPPER JELLY

Steps:

• In medium saucepan combine jalapeño peppers, cranberry juice and vinegar. Bring to a boil and then reduce heat. Cover and simmer 10 minutes. Strain mixture through a sieve, pressing with back of spoon to remove all liquid. Measure 2 cups liquid. Discard pulp. In 4-quart kettle combine the 2 cups liquid and the sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin and if using, add the whole hot peppers. Return to a full rolling boil; boil 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon. Ladle into hot, sterile 1/2-pint jars adding 1 whole pepper to each jar. Wipe rims, adjust lids. Process in boiling water bath for 5 minutes. Cool on wire rack. Jelly may require 2 to 3 days to set.

HOLIDAY CRANBERRY JELLY

Steps:

• In a Dutch oven, combine cranberry juice and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Carefully ladle hot liquid into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.