Cranberry Pepper Jelly Recipes

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.

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.

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.

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.

SURE.JELL CRANBERRY JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Measure juice into 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

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.

CRANBERRY-PEPPER JELLY

Steps:

• Combine peppers, chiles, sugar, red pepper flakes and salt in a heavy wide pot over medium heat and bring to a simmer, stirring to dissolve sugar. Stir in pectin and lemon juice. Reduce heat and simmer gently for 10 minutes.
• Stir in cranberries and simmer gently until they burst and juices thicken, about 10 minutes longer. Transfer jelly to a jar, let cool, and cover. Will keep for up to 3 weeks in the refrigerator.