Small-Batch Cranberry Hot Pepper Jelly

1. 1

   Finely chop pepper and chiles in food processor. Place in a small saucepan with water and vinegar and bring to boil. Reduce heat, cover, and simmer for 10 minutes. Strain through a coarse sieve, pressing with back of spoon to extract as much liquid as possible. Discard solids. Pour liquid through a jelly bag or clean, damp muslin.

2. 2

   Combine strained liquid, thawed concentrate, and sugar in a medium non-reactive saucepan, bring to a boil over high heat, stirring constantly. Stir in pectin, return to a full boil and boil hard for 1 minute, stirring constantly. Remove from heat.

3. 3

   Ladle into hot jars and process in a boiling water bath for 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.