Humble Beginnings

Cranberry Pepper Jelly

James' peppers are doing quite well. I'm trying to think of new ways to use them and I found a recipe in the Better Homes & Gardens book "Canning & Preserving Recipes".  I thought I'd share.

2 to 4 jalapeno peppers, halved & seeded

1½ cups of cranberry juice cocktail

1 cup vinegar

1 6-ounce package liquid fruit pectin (one pouch)

5 small fresh hot red peppers

In a medium saucepan combine jalapeno peppers, cranberry juice cocktail and vinegar.  Bring to boiling; reduce heat.  Cover and simmer for 10 minutes.  Strain mixture through a sieve, pressing with the back of a spoon to remove all of the liquid.  Measure 2 cups liquid.  Discard pulp.

In a 4-quart Dutch oven or kettle combine the 2 cups strained liquid and the sugar.  Bring to a full rolling boil over high heatin, stirring constantly.  Stir in the pectin and the hot peppers.  Return to a full rolling boi; boil for 1 minute, stirring constantly.  Remove from heat.  Quickly skim off foam with a metal spoon.

Immediately ladle jelly into hot, sterilized half-pint canning jars, leaving ¼-inch headspace.  Divide the 5 hot red peppers into the 6 jars.  Wipe jar rims and adjust lids.  Process jars in a boiling water anner for 5 minutes.  Remove jars from canner; cool in wire racks.  Makes 6 half-pints.

Untitled Comment

{ 12:41 , Monday, June 23, 2008 } { Posted by haflinger }

A couple of questions here.. What does this taste like? and do u have any pictues? I wonder if u could use the powder instead of liquid for jelling..
Blessings Sister Brenda