Recipe Archives->Preserving->Cran Pepper Jelly 01

 
Cranberry-Pepper Jelly
  
2 to 4 jalapeno peppers, halved and seeded
1 1/2 cups cranberry juice cocktail
1 cup vinegar
5 cups sugar
1 foil pouch liquid pectin (3 oz pouch, Certo or Ball)
5 small fresh hot red peppers (optional) such as serrano or pequin

In a medium saucepan combine jalapeno peppers, cranberry juice
cocktail, and vinegar.  Bring to boiling; reduce heat.  Cover and
simmer for 10 minutes.  Strain mixture through a sieve, pressing
with the back of a spoon to remove all of the liquid.  Measaure 2
cups liquid.  Discard pulp.

In a 4-quart dutch oven or kettle combine the 2 cups strained liquid
and the sugar.  Bring to a full rolling boil over high heat, stirring
constantly.  Stir in the pectin and, if desired, hot peppers, Return
to a full  rolling boil; boil for 1 minute, stirring constantly.
Remove from heat.  quickly skim off foam with a metal spoon.

Immediately ladle jelly into hot, sterilized half-pint canning
jars, leaving 1/4-inch headspace.  If using the hot red peppers,
put one in each jar before filling jar.  Wipe jar rims and adjust
lids.  Process in the BWb for 5 minutes (basic canning procedures
here).

Note that jelly may require 2 to 3 days to set.  Makes about 5 half
pints.

Printable version: cran-pepper-jelly01.txt.