Cranberry-Pepper Jelly (Hot)

1. 1

   In medium saucepan combine jalapeno peppers, cranberry juice and vinegar.

2. 2

   Bring to a boil and then reduce heat.

3. 3

   Cover and simmer 10 minutes.

4. 4

   Strain mixture through a sieve, pressing with back of spoon to remove all liquid.

5. 5

   Measure 2 cups liquid.

6. 6

   Discard pulp.

7. 7

   In 4-quart kettle combine the 2 cups liquid and the sugar.

8. 8

   Bring to a full rolling boil over high heat, stirring constantly.

9. 9

   Stir in pectin and if using, add the whole hot peppers.

10. 10

    Return to a full rolling boil; boil 1 minute, stirring constantly.

11. 11

    Remove from heat and quickly skim off foam with a metal spoon.

12. 12

    Ladle into hot, sterile 1/2-pint jars adding 1 whole pepper to each jar.

13. 13

    Wipe rims, adjust lids.

14. 14

    Process in boiling water bath for 5 minutes.

15. 15

    Cool on wire rack.

16. 16

    Jelly may require 2 to 3 days to set.

* Per serving · 4 servings · Values may vary.

No additional tips available.