Spicy Jalapeno-Cranberry Jelly
This vibrant and zesty Spicy Jalapeno-Cranberry Jelly is the perfect blend of heat and sweetness. Ideal for adding a fiery kick to your cheese boards, sandwiches, or as a glaze for meats, this homemade jelly is sure to become a favorite staple in your pantry.
80
Servings
N/A
Calories
5
Ingredients
Ingredients
Jalapeno peppers
1/2 cup (coarsely chopped)
Cranberry juice cocktail
1 1/2 cups
Vinegar
1 cup
Sugar
5 cups
Liquid fruit pectin
1 pouch (in a foil pouch)
Instructions
1
Begin by thoroughly washing the jalapeno peppers. Remove the stems and slice the peppers in half. Use a knife or spoon to remove the inner membrane and seeds for a milder flavor, or keep some seeds for extra heat.
2
Place the cleaned peppers into a food processor and pulse until they are coarsely chopped, taking care not to over-process.
3
Transfer the chopped peppers to a medium saucepan. Add the cranberry juice cocktail and vinegar to the pan. Stir well.
4
Heat the mixture over medium heat until it begins to boil. Reduce the heat to low, cover the saucepan, and allow the mixture to simmer for about 10 minutes to infuse the flavors.
5
In a larger 4-quart pot, combine the simmered pepper mixture with the sugar. Stir the ingredients together and bring to a vigorous rolling boil over high heat while stirring constantly to prevent scorching.
6
Once boiling, add the liquid fruit pectin to the pot. Stir to combine and return the mixture to a full rolling boil. Let it boil vigorously for exactly 1 minute, stirring constantly.
7
Remove the pot from the heat. Use a metal spoon to skim off any foam that has formed on the surface for a clearer jelly.
8
While the mixture is still hot, carefully pour it into pre-sterilized half-pint jars, filling each jar while leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
9
Secure the lids onto the jars and process them in a boiling water canner for 5 minutes, starting the timing once the water reaches a rolling boil.
10
Carefully remove the jars from the canner and let them cool on a wire rack. Allow the jelly to set completely, which may take 2 to 3 days before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Jalapeno-Cranberry Jelly?
It is a vibrant, sweet, and zesty condiment made from jalapenos and cranberry juice, perfect for cheese boards and glazes.
How many servings does this recipe make?
This recipe yields approximately 80 servings.
How much jalapeno is required?
The recipe calls for 1/2 cup of coarsely chopped jalapeno peppers.
What kind of juice should I use?
You should use 1 1/2 cups of cranberry juice cocktail.
Why is vinegar added to the recipe?
Vinegar provides the necessary acidity for safe canning and balances the sweetness.
Can I adjust the heat level?
Yes, remove all seeds for a milder jelly or leave some in for a spicier kick.
What type of pectin is needed?
This recipe requires one pouch of liquid fruit pectin.
How much sugar is in this recipe?
The recipe uses 5 cups of sugar to ensure a proper set and preservation.
How long should I simmer the peppers?
Simmer the chopped peppers with the juice and vinegar for 10 minutes.
How long do I boil the mixture after adding pectin?
Bring it to a full rolling boil and let it boil vigorously for exactly 1 minute.
Why do I need to skim the foam?
Skimming the foam with a metal spoon ensures a clearer, more attractive jelly.
What size jars are recommended?
The recipe is designed for half-pint jars.
How much headspace should be left in the jars?
Leave 1/4 inch of headspace at the top of each jar.
How long is the water bath processing time?
Process the jars in a boiling water canner for 5 minutes.
When does the processing time start?
Start timing once the water in the canner reaches a full rolling boil.
How long does it take for the jelly to set?
It may take 2 to 3 days for the jelly to set completely.
Where should the jars cool?
Let the jars cool on a wire rack after removing them from the canner.
Should I use a food processor?
Yes, a food processor is recommended to pulse the jalapenos until coarsely chopped.
How do I ensure a good seal?
Wipe the rims of the jars with a clean, damp cloth before securing the lids.
Can I use powdered pectin instead?
This recipe is formulated specifically for liquid pectin; powdered pectin requires different ratios and methods.
Is it necessary to wash the peppers?
Yes, begin by thoroughly washing the jalapeno peppers and removing the stems.
What pot size is best for this recipe?
A 4-quart pot is recommended to handle the vigorous rolling boil.
Can I serve this with meat?
Yes, it works excellently as a glaze for various meats.
Is this recipe suitable for a cheese board?
Absolutely, it is an ideal addition to cheese boards for a mix of sweet and heat.
Is the jelly gluten-free?
Yes, all ingredients used in this jelly are naturally gluten-free.
Can I double this recipe?
It is generally recommended to make jelly in single batches to ensure a proper set.
What if I want more heat?
Keep the seeds and inner membranes of the jalapenos for extra spice.
Is this jelly vegetarian?
Yes, it uses fruit-based pectin and contains no animal products.
Does the cranberry juice need to be unsweetened?
The recipe specifies cranberry juice cocktail, which is typically sweetened.
Can I use white vinegar?
Yes, clear white vinegar is preferred to maintain the vibrant color of the jelly.