How to Make Cranberry-Jalapeno Jelly

Cranberry-Jalapeno Jelly; How to Make Cranberry-Jalapeno Jelly; Recipes; How To; Do It Yourself; food preservation; canning

Do you have left over cranberries from Thanksgiving?  Why not make some great tasting Cranberry-Jalapeno Jelly out of them?

Cranberry-Jalapeno Jelly has deep red color, a sweet taste and a spicy kick.  It is a family favorite! We prefer to spread this cranberry-jalapeno jelly over cream cheese and serve with crackers.

This is based on Steve Dowdney’s recipe on his Putting Up blog.  Thank you, Steve Dowdney, for creating some great recipes!  I have tried several recipes from his book Putting Up More, and I have never been disappointed.  In fact, I was inspired by the Putting Up More book for my corn relish and sweet and spicey Bread and Butter Pickle recipes.  Check out his two books: Putting Up and Putting Up More.  They would make great gifts!

How to Make Cranberry-Jalapeno Jelly

Yield: Makes 12 8-ounce jars of jelly.


  • 4 cups cranberries, washed and rough chopped
  • 3/4 cup (shy) jalapeno peppers, chopped fine (seeds and veins left in)
  • 2 Tablespoons pepper flakes
  • 3 cups white vinegar
  • 13 cups white sugar
  • 2 pouches liquid pectin (Certo)


  1. Chop the cranberries using a Ninja, Kitchen Aid or other processor.
  2. Remove the stem and chop the jalapenos using a Ninja, Kitchen Aid or other processor. Leave the seeds and veins in the jalapenos.
  3. Add all of the ingredients (except the pectin) to a non-reactive pot.
  4. On high heat, stirring often, bring to a strong boil. Hold this boil for 1 minute.
  5. Add the pectin, return to a boil and hold the boil for exactly 2 minutes.
  6. Remove the mixture from heat.
  7. Pour the mixture into sterile 8 oz. canning jars.
  8. Wipe off the rim of the lids with a clean cloth.
  9. Seal the jars by using new, sterile lids and rings.
  10. Invert the jars for two minutes and shake periodically to disperse particles throughout each jar until jelling occurs.
  11. After 24 hours, remove the rings and check the seals of each jar. Make sure the seal is tight.
  12. Leaving the rings off, wash the jars in hot, soapy water. This will remove any residue on the jar.
  13. Dry and store the completed jars in your pantry!


From experience, I have found the following:

1 pound of cranberries = 4 cups of cranberries

1 pound of jalapeno peppers = 2-2/3 cups of jalapenos

This is helpful since you are probably buying packages at the store at this time of the year.

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4 Comments on "How to Make Cranberry-Jalapeno Jelly"

  1. My daughter loves Jelly. She tastes it with Bread! Let me try this recipe for her 🙂

    • This is a good one. I have a friend in Virginia who has made this recipe a couple times and actually sold some to other guys who were looking for unique holiday gifts or appetizers for parties. Believe it or not, he sold this for $6-$8 a jar, which is pretty good! Good luck with trying this one out.

  2. Wow, gorgeous photos and amazing looking cranberry-jalapeno jelly recipe! Will cook it for my family next weekend. Thx for sharing!

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