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A jar of this ruby red jelly makes a festive holiday gift. Attach a card to the jar that suggests serving the jelly with warm corn bread, over grilled chicken, or with cream cheese and crackers. This already delicious recipe using jalapeno peppers and cranberry juice cocktail can be made even spicier by adding red hot peppers.
Ingredients
- 2 to 4 jalapeno peppers, halved and seeded
- 1-1/2 cups cranberry juice cocktail
- 1 cup vinegar
- 5 cups sugar
- 1/2 of a 6-ounce package (1 foil pouch) liquid fruit pectin
- 5 small fresh hot red peppers (optional), such as serrano or pequin
Directions
- 1In a medium saucepan combine jalapeno peppers, cranberry juice cocktail, and vinegar. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Strain mixture through a sieve, pressing with the back of a spoon to remove all of the liquid. Measure 2 cups liquid. Discard pulp.
- 2In a 4-quart Dutch oven or kettle combine the 2 cups strained liquid and the sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in the pectin and, if desired, hot peppers. Return to a full rolling boil; boil for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
- 3Immediately ladle jelly into hot, sterilized half-pint canning jars, leaving 1/4-inch headspace. If using, divide the 5 hot red peppers among the 5 jars. Wipe jar rims and adjust lids. Process jars in a boiling-water canner for 5 minutes (start timing when water returns to boil). Remove jars from canner; cool on wire racks. Jelly may require 2 to 3 days to set. Makes about 5 half-pints (70 one-tablespoon servings).
Recipe Source
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Browse Recipe
- Main Ingredient: fruit
- Category: sauces and relishes and dressings, canning and freezing
- Specialty Collections: 8 or fewer ingredients, make ahead, 5 or fewer ingredients
- Cuisine: american
- Source: Better Homes and Gardens
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