If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. Fast forward and here I am, making my own jellies and jams at home, and seriously mixing up the flavors. Thankfully, my taste buds have come a long way. Chili peppers are PERFECT for jellies and jams. Check out our Pepper Jelly Recipes. So good! So many combinations. With this recipe, I didn’t realize I still had a bag of frozen cranberries in the freezer from the holidays. Oh boy. What to do? Yep. Jelly. So good! Let’s talk about how we make the recipe, shall we?
Cranberry-Jalapeno Jelly Ingredients
Ripe Cranberries. Jalapeno Peppers. Chopped. Apple Cider Vinegar. Water. Sugar. Liquid Pectin.
Squash the berries in the pot to squeeze out their juices. Strain into a large bowl. I used a food mill to get extra juices out, but a potato masher works great, too. You should have about 2.5 cups of liquid at this point. Toss away the solids and add the liquid back into the pot. Add sugar and swirl to incorporate. Cool and ladle into jars. Should fill about eight 8-ounce jars. Cover and refrigerate, then let the jam set overnight. BOOM! That’s it, my friends! I hope you enjoy your cranberry-pepper jelly! The method also makes for a stronger seal than simply letting the jelly or jam cool and pop. Your jellies and jams should last a year this way, but the flavor is still best if used within a few months.
Recommended Products
Here is a link to the jam/jelly jars that I personally use and prefer. Highly recommended. Affiliate link - FYI: Ball Mason 8oz Quilted Jelly Jars with Lids and Bands, Set of 12. NOTE: This recipe was updated on 11/1/19 to include new information, photos and video. It was originally published on 2/1/16.
