Jalapeno Cranberry Jelly Recipe
Nutrition Facts: 1 serving (2 tablespoons) equals 91 calories, trace fat (trace saturated fat), 0 cholesterol, 12 mg sodium, 23 g carbohydrate, trace fiber, trace protein
- 3 cups cranberry juice
- 1 cup chopped seeded jalapeno peppers
- 1 cup white vinegar
- 7 cups sugar
- 2 pouches (3 ounces each) liquid fruit pectin
- 10 drops red food coloring, optional
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. Yield: 8 half-pints.
Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.