Habanero Citrus Cranberry Jelly – a delicious recipe with Peppers, Red Bell Peppers, White Vinegar, +, +, Cranberries. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
~Hint if you don't have dried orange use the orange flavored dried cranberries & WEAR GLOVES.
2
Stem and seed habanero peppers and bell peppers. Process them in food processor until finely minced. Add vinegar and process until smooth.
3
Add mixture to a large 6-8 quart pot. Add the dried fruit and whole cranberries. Slowly bring mixture to a simmer. Simmer for 10 minutes or until the cranberries begin to burst. Remove from heat and food process mixture until smooth.
4
After processing, return mixture to large pot and add sugar and lemon juice. Bring mixture to a boil that can't be stirred down. Add pectin and boil hard for 1 minute.
5
Remove from heat and ladle into sterilized 1/2 pint jars. Process in a boiling water canner for 10 minutes.
1495
kcal
Calories
377
g
Carbs
4
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 14 whole Habanero Peppers Seeded And Steamed, 2 whole Large Red Bell Peppers, 1/2 cups White Vinegar, 1/2 cups + 2 T Of Dried Cranberries, and more.
Yes, Habanero Citrus Cranberry Jelly falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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