Jalapeno Cranberry Jelly (Christmas Jelly) – a delicious recipe with cranberry juice, red jalapeno chile, white vinegar, sugar, liquid fruit pectin, coloring. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place cranberry juice and jalapenos in a blender; cover and process until peppers are fully chopped. Strain through a seive pressing with the back of a spoon to remove all liquid. This can also be strained through a double-thickness of cheesecloth.
2
Pour the strained juice into a Dutch oven; add vinegar. Stir in sugar. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil for 1 minute (no longer), stirring constantly.
3
Remove from the heat; skim off foam with a metal spoon. Add food coloring if desired. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
1365
kcal
Calories
350
g
Carbs
Carbs
* 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 6 ingredients. The key ingredients include: 3 cups cranberry juice (not light), 1 cup chopped red jalapeno chile (with or without seeds for desired level of heat and can use green), 1 cup white vinegar, 7 cups sugar, and more.
Yes, Jalapeno Cranberry Jelly (Christmas 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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