Jalapeno Cranberry Jelly Christmas Jelly
Add a festive kick to your holiday table with this Jalapeno Cranberry Jelly Christmas Jelly, a vibrant blend of sweet, tangy, and spicy flavors that will elevate any dish. Fresh cranberries and jalapenos come together with apple cider vinegar and just the right amount of sugar for a zesty, jewel-toned jelly that bursts with seasonal cheer. Perfect as a holiday appetizer when paired with cream cheese and crackers, or as a glaze for roasted meats, this homemade jelly is sure to impress guests and spice up your Christmas spread. With a balance of heat and sweetness, this make-ahead recipe is ideal for gifting or savoring all season long. Preserve the magic of the holidays with this unique, crowd-pleasing condiment!
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Recipe Information
Ingredients
- 3 cups Fresh cranberries
- 3 medium-sized Fresh jalapenos
- 4 cups Granulated sugar
- 1 cup Apple cider vinegar
- 1 cup Water
- 1.75 ounces Powdered pectin
- 0.5 teaspoons Butter
Instructions
Rinse and sort the cranberries, discarding any that are bruised or damaged.
Wash the jalapenos, remove the stems, and deseed them for a milder jelly (leave some seeds if you prefer more heat). Finely chop or dice the jalapenos.
In a large pot, combine the cranberries, chopped jalapenos, water, and apple cider vinegar. Bring the mixture to a boil over medium-high heat.
Reduce the heat to medium and simmer for 10 minutes, or until the cranberries pop and soften. Use a potato masher or spoon to gently crush the cranberries for more flavor release.
Strain the mixture through a fine mesh sieve or cheesecloth into a clean bowl to remove solids, pressing to extract as much liquid as possible. Discard the solids.
Return the strained liquid to the pot and bring it back to a boil.
Whisk in the powdered pectin and butter to reduce foaming. Stir constantly until the mixture reaches a full rolling boil.
Add the granulated sugar all at once, stirring constantly. Continue to boil for 1-2 minutes until the sugar is fully dissolved and the mixture thickens slightly.
Remove the pot from heat and skim off any foam from the surface using a spoon.
Carefully ladle 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 them in a boiling water bath for 10 minutes to ensure proper sealing and preservation.
Allow the jars to cool completely on a clean towel. Check the seals by pressing the center of the lids. If sealed properly, the lid will not pop back when pressed.
Store the sealed jars in a cool, dark place for up to 12 months. Once opened, refrigerate and use within 3 weeks.
Nutrition Facts
Calories |
3508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 45 mg | 2% | |
| Total Carbohydrate | 902.7 g | 328% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 829.0 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 788 mg | 17% | |
*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.
