LOCATION: Recipes >> Preserving >> Cranberry Jalapeno Jelly
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Cranberry Jalapeno Jelly
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Recipe By : Jo Ann Johnson
3 cups Cranberry juice cocktail
2 cups vinegar
6 whole jalapeno peppers -- fresh, seeded
10 cups sugar
1 package liquid fruit pectin -- 6 oz.
Combine the first 3 ingred. Bring to a boil. Reduce heat to simmer
10 minutes. Strain to get 4 cups of liquid. Discard peppers.
Sterilize jars for 10 minutes in boiling water. Combine liquid and
sugar and boil rapidly. Stir in pectin. Return to full rolling boil
for 1 minute. Remove from heat and skim off foam. Pour into hot
jars. Boil lids in water for 10 minutes. Place caps on jars and
place closed jars in water canner or large kettle. Cover with water
by 1 inch. Bring to boil and boil 5 minutes. Cool till jars seal.
You'll hear them ping.
Serving Ideas : Ritz crackers
NOTES : Can be used as a glaze for meats. Makes a good glaze for
quail.
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2 of 6 people found the following review helpful:
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cranberry pepper jelly, December 5, 2004 - 03:04 PM
Reviewer: Anonymous from NC USA
I made this for Christmas gifts and added 1 cranberry to each jar for visual effect. Every one loves it, and it\'s easy to make. Also great as a glaze for pork and chicken, and fo course lovely with cream cheese
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