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Condiment: Cranberry Pepper Jelly (Hot) *

Source of Recipe

Barb T (recipezaar)


Recipe Introduction

Original poster's note: This is from BH&G canning book & hot pepper jelly is fantastic on wheat crackers with cream cheese. I also like to use them as a base for a basting glaze on meats.

List of Ingredients

2-4 jalapeno peppers, halved & seeded
1 1/2 cups cranberry juice cocktail
1 cup vinegar
5 cups sugar
3 ounces liquid fruit pectin
5 small fresh red hot peppers (optional)


Recipe

1. In medium saucepan combine jalapeno peppers, cranberry juice& vinegar.
2. Bring to a boil; reduce heat.
3. Cover& simmer 10 minutes.
4. Strain mixture thru a sieve, pressing with back of spoon to remove all liquid.
5. Measure 2c liquid.
6. Discard pulp.
7. In 4qt kettle combine the 2c liquid& the sugar.
8. Bring to a full rolling boil over high heat, stirring constantly.
9. Stir in pectin& if using add the whole hot peppers.
10. Return to a full rolling boil; boil 1 min, stirring constantly.
11. Remove from heat& quickly skim off foam with a metal spoon.
12. Ladel into hot, steril 1/2pt jars adding 1 whole pepper to each jar.
13. Wipe rims, adjust lids.
14. Process in boiling water bath for 5 minutes.
15. Cool on wire rack.
16. Jelly may require 2 to 3 days to set.

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This one got outstanding reviews on the site. One of the reviews of the recipe says:
This is the best hot pepper jelly I've had. I think the cranberry juice is what helps make it. I altered the recipe by using 3 habaneros which gave it a wonderful "heat". My friends love it. And yes, it is excellent poured over a block of cream cheese and and served on crackers.