How to Make Cranberry-Jalapeno Jelly

by | Nov 30, 2016 | Recipes

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!

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

Print Recipe
Servings: 14 Half Pints of Jelly deliciousness
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  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 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. Process the jars in a water bath for 10 minutes (make adjustments for altitude)
  11. Remove the jars and let rest for 24 hours
  12. After 24 hours, remove the rings and check the seals of each jar. Make sure the seal is tight.
  13. 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.
  14. Label these beautiful jars and store in your pantry or give them away!

Notes

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.