LOCATION: Recipes >> Preserving >> Cran Jalapeno Jelly 02
|
 |
|
Cran Jalapeno Jelly 02
|
|
|
|
Jalapeno Cranberry Jelly
Makes 8 half-pints
3 cups cranberry juice
1 cup chopped seeded jalapeno peppers
7 cups sugar
1 cup vinegar
2 3-oz pouches liquid pectin
red food coloring, optional
In a blender or food processor, chop jalapenos with cranberry juice
until the peppers are fully chopped. Strain mixture through
double-thick cheesecloth. In a large kettle, combine the strained
juice with the sugar. Bring to a rolling boil, stirring constantly.
Add vinegar and pectin and stir. Return mixture to a boil, and
boil hard for one minute, stirring constantly.
Remove kettle from the heat, and skim the foam from the mixture.
If food coloring is desired, add about ten drops now. Fill sterilized
jars, leaving a quarter-inch headspace. Adjust sealable caps, and
process in a boiling water bath for five minutes.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
Taste:  |
Ease of Prep:  |
Appearance: |
Write an ON-LINE REVIEW and share your thoughts with others.
4 of 4 people found the following review helpful:
| Taste: |
Ease of Prep: |
Appearance: |
If you like it hotter..., August 12, 2004 - 09:31 PM
Reviewer: Anonymous from Missouri
Have made two batches, one as the recipe states. Turned out pretty good. The second I made w/ habenaros instead of jalapenos. WOW. It is a HIT! If you like it HOT, use the habenaros.
Was this review helpful to you?
Yes
No
|
|
