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Cranberry Pepper Jelly

Cranberry pepper jelly combines tart cranberries with finely chopped bell pepper and jalapeños in a stovetop jelly. The berries are gently crushed as they simmer, creating a bright, lightly textured spread that sets after chilling.
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Prep Time 20 minutes
Cook Time 11 minutes
Chilling time 12 hours
Total Time 12 hours 31 minutes
Servings: 48 servings
Course: Appetizer
Cuisine: American
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bag (12 oz) cranberries fresh, rinsed
  • 0.5 cup water
  • 1 red bell pepper finely chopped
  • 2 jalapeño peppers seeded and finely chopped
  • 1 cup cider vinegar
  • 1 package (1.75 oz) powdered fruit pectin
  • 5 cups granulated sugar

Equipment

  • 1 4-quart saucepan
  • 8 1/2-pint jars

Method
 

  1. Wash eight 1/2-pint jars and their lids with hot, soapy water.
  2. Rinse the jars and lids well.
  3. Set the jars and lids aside to dry.
  4. Combine the cranberries and water in a 4-quart saucepan.
  5. Bring the mixture to a simmer over medium heat.
  6. Cook for 8 to 10 minutes, stirring and gently crushing the berries, until most have burst.
  7. Stir in the bell pepper, jalapeños, and vinegar.
  8. Stir in the pectin.
  9. Bring the mixture to a full rolling boil over high heat, stirring constantly.
  10. Add the sugar.
  11. Return the mixture to a full rolling boil, stirring constantly.
  12. Boil for 1 minute.
  13. Remove the pan from the heat.
  14. Ladle the hot jelly into the jars, leaving 1/2 inch of space at the top.
  15. Close the jars with the lids.
  16. Cool at room temperature for no more than 2 hours.
  17. Refrigerate for at least 12 hours to set and store refrigerated for up to 3 weeks.

Notes

For the best set, stir constantly when bringing the jelly to a full rolling boil. Store refrigerated for up to 3 weeks. Freezer: yes; use freezer-safe containers and leave headspace. For a lower-sugar variation, use low-sugar pectin and follow its package directions; the set may differ.