Cranberry Pepper Jelly Hot
Sweet, tangy, and perfectly spiced, Cranberry Pepper Jelly Hot is the ultimate combination of festive flavors with a fiery twist. This vibrant jelly pairs tart fresh cranberries with the crunch of red bell peppers and the zesty heat of jalapeños, balanced by the sweetness of granulated sugar and a tangy splash of apple cider vinegar. Infused with liquid pectin for the perfect jelly consistency, this recipe is a delectable addition to any charcuterie board, a bold topping for crackers with cream cheese, or a gourmet glaze for roasted meats. Ready in under an hour, this small-batch homemade jelly is a must-try for spice lovers and holiday enthusiasts alike. Plus, its longer shelf life makes it ideal for gifting or meal prepping.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 12 ounces Fresh cranberries
- 1 Red bell pepper, finely diced
- 2 Jalapeño peppers, finely diced (seeds removed for less heat, if desired)
- 3 cups Granulated sugar
- 1 cup Apple cider vinegar
- 3 ounces Liquid pectin
- 1 cup Water
Instructions
Rinse the cranberries thoroughly under cold water, discarding any that are soft or discolored. Finely dice the red bell pepper and jalapeño peppers.
In a large saucepan, combine the cranberries, red bell pepper, jalapeños, sugar, vinegar, and water.
Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally to dissolve the sugar.
Once boiling, reduce the heat slightly and simmer for about 10-15 minutes, stirring frequently, until the cranberries burst and the mixture begins to thicken.
Remove the saucepan from heat and carefully stir in the liquid pectin. Return the saucepan to heat and bring it back to a hard boil for 1 minute, stirring constantly.
Remove from heat and skim off any foam from the surface with a spoon.
Using a ladle, carefully pour the hot jelly into sterilized jars, leaving about 1/4 inch of headspace at the top.
Seal the jars with sterilized lids and rings. Process the jars in a boiling water bath for 10 minutes to ensure a proper seal.
Remove the jars from the water bath and allow them to cool completely on a kitchen towel. Ensure that the lids have sealed properly (they should be concave and not pop when pressed).
Store the jelly in a cool, dark place for up to a year. Refrigerate after opening. Serve with crackers and cream cheese or as a meat glaze for a flavorful kick.
Nutrition Facts
Calories |
83 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1 mg | 0% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 19.4 g | ||
| Protein | 0.1 g | 0% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3 mg | 0% | |
| Iron | 0.1 mg | 0% | |
| Potassium | 23 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
