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

Servings 14 Half Pints of Jelly deliciousness


  • 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!


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.