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!
UPDATE 2019: one note about Mr. Dowdney’s methods, I recommend you follow USDA-approved water bath and pressure canning methods. Better yet, I recommend joining Sharon Peterson’s Simply Canning School to learn how to can safely!
This is an affiliate link, and I will get a percentage of the sale if you sign up; however, as a member myself, I highly recommend the Simply Canning School. I have learned a ton and improved my canning skills thanks to Sharon. It really is like you are in her kitchen, learning how to can safely with Sharon.
How to Make Cranberry-Jalapeno Jelly
- 12 ounces cranberries (1 package) 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
- Chop the cranberries using a Ninja, Kitchen Aid or other processor.
- Remove the stem and chop the jalapenos using a Ninja, Kitchen Aid or other processor. Leave the seeds and veins in the jalapenos.
- Add all of the ingredients (except the pectin) to a non-reactive pot.
- On high heat, stirring often, bring to a strong boil. Hold this boil for 1 minute.
- Add the pectin, return to a boil and hold the boil for exactly 2 minutes.
- Remove the mixture from heat.
- Pour the mixture into sterile canning jars.
- Wipe off the rim of the lids with a clean cloth.
- Seal the jars by using new, sterile lids and rings.
- Process the jars in a water bath for 10 minutes (make adjustments for altitude)
- Remove the jars and let rest for 24 hours
- After 24 hours, remove the rings and check the seals of each jar. Make sure the seal is tight.
- Clean up the jars by removing the rings, washing the jars in hot, soapy water and drying them off. This will remove any residue on the jar.
- Label these beautiful jars and store in your pantry or give them away!