Cranberry Pepper Jelly
Cranberry Pepper Jelly is sweet, spicy, and absolutely irresistible. Everyone goes crazy for this spicy jam at the very first bite!
Foto: Barefeet In The Kitchen
Ingredients
- 1½ cups fresh cranberries (roughly chopped)
- 1½ cups red bell pepper (finely chopped, about 1½ peppers worth)
- 2 large jalapeno peppers (finely minced, about ⅔ cup worth)
- 2 serrano peppers (finely minced, about ⅓ cup worth)
- 2 cups plain white vinegar
- 6 cups sugar (divided)
- 1 tablespoon Pomona's Universal Pectin *
- 4 teaspoons calcium water *
Steps
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Combine the cranberries, bell peppers, jalapenos, serranos, and vinegar in a large deep pot. Bring to a boil over high heat. While the mixture comes to a boil, shake together the calcium water according to the package directions. In a small bowl, stir together 1 cup of sugar and 1 tablespoon of Pomona's pectin.
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When the mixture on the stove is boiling, add the calcium water and sugar/pectin mixture. Stir and bring to a boil again. When the sugar and pectin have dissolved, about a minute of simmering, add in the remaining 5 cups of sugar all at once. Stir to combine and bring to a roiling boil. (A roiling boil will continue to boil across the entire surface even while stirring.)
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Allow the mixture to boil for 1 minute and then remove from the heat. Remove from the heat and pour into sterile jars. Process in a hot water bath and then store in a cool dark place for up to a year. The USDA recommends 10 minutes for jam and jellies with pectin.
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Alternatively, this jam may be stored in the refrigerator until ready to use. The jam will keep in the refrigerator for up to a month or alternatively, you can freeze it for up to 6 months.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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