Spicy Holiday Cranberry Jalapeño Jelly
Elevate your festive gatherings with this Spicy Holiday Cranberry Jalapeño Jelly! This vibrant and flavorful jelly combines the tartness of fresh cranberries with the zing of jalapeño, creating an irresistible condiment that enhances any cheese platter, turkey sandwich, or holiday ham. The perfect balance of sweet and spicy will tantalize your taste buds and leave your guests raving. For an eye-catching presentation, consider adding a whole cranberry or a tiny jalapeño to each jar, infusing flavor and adding a decorative touch. Whether you're savoring it yourself or gifting it to loved ones, this unique jelly promises to be a holiday staple in your kitchen.
N/A
Servings
688
Calories
6
Ingredients
Ingredients
Cranberry Juice
3 cups (Use not-light cranberry juice.)
Red Jalapeño Chile
1 cup (Chopped (with or without seeds for desired heat level; can use green jalapeños).)
White Vinegar
1 cup (None.)
Sugar
7 cups (None.)
Liquid Fruit Pectin
6 ounces (Two (3-ounce) envelopes.)
Red Food Coloring
10 drops (Optional.)
Instructions
1
Start by preparing your workspace and gathering all ingredients. Recommended preparation includes wearing disposable gloves when handling jalapeños to avoid irritation.
2
In a blender, combine the cranberry juice and chopped jalapeños. Blend until the jalapeños are finely chopped.
3
Strain the mixture through a fine sieve or double-thickness cheesecloth, pressing with the back of a spoon to extract all liquid. Discard solids.
4
Pour the strained juice into a large Dutch oven. Add white vinegar and stir in the sugar until fully dissolved.
5
Bring the mixture to a full, rolling boil over medium-high heat, stirring constantly to prevent sticking.
6
Once boiling, stir in the liquid fruit pectin and return to a full boil that cannot be stirred down. Boil gently for exactly 1 minute, stirring constantly.
7
Remove from heat, and skim off any foam using a metal spoon. If desired, add red food coloring to achieve a vibrant hue.
8
Ladle the hot mixture into pre-warmed, sterilized half-pint jars, leaving a 1/4-inch headspace at the top. Wipe the rims of the jars clean and secure the lids.
9
Process the jars in a boiling-water canner for 5 minutes to ensure proper sealing.
10
Once processed, allow the jars to cool completely at room temperature before checking seals and storing.
Nutrition Information
0g
Fat
175g
Carbs
0g
Protein
0mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Holiday Cranberry Jalapeño Jelly?
It is a vibrant condiment that balances the tartness of cranberries with the heat of jalapeños, ideal for holiday gatherings.
What are the best food pairings for this jelly?
This jelly pairs perfectly with cheese platters, turkey sandwiches, holiday ham, or crackers.
What type of cranberry juice should I use?
The recipe recommends using 3 cups of regular cranberry juice; avoid using 'light' versions for the best results.
Can I use green jalapeños instead of red?
Yes, while red jalapeños are listed, green jalapeños can be used as a substitute.
How many jalapeños do I need for this recipe?
You will need 1 cup of chopped jalapeño chiles.
Should I include the seeds when chopping the jalapeños?
You can include or remove the seeds depending on your desired level of heat.
What safety precautions should I take when handling peppers?
It is highly recommended to wear disposable gloves when handling jalapeños to avoid skin and eye irritation.
Do I need a blender for this jelly recipe?
Yes, a blender is used to combine the cranberry juice and jalapeños until they are finely chopped.
Why do I need to strain the juice mixture?
Straining through a fine sieve or cheesecloth ensures a smooth jelly texture by removing the pepper solids.
What type of vinegar is used in the recipe?
The recipe calls for 1 cup of white vinegar.
How much sugar is required for the jelly?
This recipe requires 7 cups of white sugar.
What type of pectin is needed?
You should use 6 ounces of liquid fruit pectin, which typically comes in two 3-ounce envelopes.
How long should the mixture boil after adding pectin?
Once it reaches a full boil that cannot be stirred down, it should boil gently for exactly 1 minute.
Is red food coloring necessary?
No, the red food coloring is optional and used only if you want to achieve a more vibrant holiday hue.
Why should I skim the foam off the top?
Skimming the foam with a metal spoon after removing from heat results in a clearer, more attractive jelly.
What size jars are recommended for canning?
The recipe is designed for half-pint jars.
How much headspace should I leave in the jars?
You should leave a 1/4-inch headspace at the top of each jar.
How long do I process the jars in a water bath?
The jars should be processed in a boiling-water canner for 5 minutes.
How do I ensure the jars are properly sealed?
Allow the jars to cool completely at room temperature for 24 hours before checking the lids for a proper seal.
How can I make the jars look more decorative for gifts?
Consider adding a whole cranberry or a tiny jalapeño to each jar before sealing for an eye-catching presentation.
Can I reduce the amount of sugar in this recipe?
Reducing sugar in canning recipes can affect the set of the jelly; it is best to follow the measurements exactly for proper results.
What is the total carbohydrate count per serving?
The nutritional information lists 175g of carbohydrates per specified serving unit.
Does this jelly contain any fat?
No, this jelly is fat-free.
Is there any protein in the cranberry jalapeño jelly?
No, this recipe contains 0g of protein.
How many calories are in this recipe?
The provided nutritional data indicates 688 calories per serving unit.
What is the sodium content of this jelly?
This jelly contains 0mg of sodium.
Can this be used as a gift idea?
Yes, it is specifically tagged as a great gift idea for the holiday season.
How many ingredients are in this recipe?
There are 6 main ingredients used in this preparation.
Is this recipe suitable for Christmas?
Yes, it is tagged for Christmas and intended as a festive holiday staple.
What should I do with the jalapeño solids after straining?
The instructions state to discard the solids after extracting all the liquid.