CRANBERRY JALAPENO JELLY RECIPES

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JALAPENO CRANBERRY JELLY RECIPE: HOW TO MAKE IT



Jalapeno Cranberry Jelly Recipe: How to Make It image

The thing that inspires most of my recipes is getting an item that I don't know what to do with and trying to cobble together to use it up. With this one, my brother giving me several jalapeno green peppers was the beginning. Fortunately for me, my husband is a willing guinea pig for my experiments! -Karen Bunzow, Saginaw, Michigan

Provided by Taste of Home

Total Time 35 minutes

Prep Time 30 minutes

Cook Time 5 minutes

Yield 8 half-pints.

Number Of Ingredients 6

3 cups cranberry juice
1 cup chopped seeded jalapeno peppers
1 cup white vinegar
7 cups sugar
2 pouches (3 ounces each) liquid fruit pectin
10 drops red food coloring, optional

Steps:

  • Place cranberry juice and jalapenos in a blender; cover and process until peppers are fully chopped. Strain through a double thickness of cheesecloth. , Pour the strained juice into a Dutch oven; add vinegar. Stir in sugar. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly. , Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

Nutrition Facts : Calories 91 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 12mg sodium, CarbohydrateContent 23g carbohydrate (23g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

TEXAS JALAPENO JELLY RECIPE: HOW TO MAKE IT



Texas Jalapeno Jelly Recipe: How to Make It image

A jar of this sweet and spicy jelly is always warmly appreciated. To add an extra southwestern accent, I trim the lid with a snappy bandanna print fabric. —Lori McMullen, Victoria, Texas

Provided by Taste of Home

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 7 half-pints.

Number Of Ingredients 8

2 jalapeno peppers, seeded and chopped
3 medium green peppers, cut into 1-inch pieces, divided
1-1/2 cups white vinegar, divided
6-1/2 cups sugar
1/2 to 1 teaspoon cayenne pepper
2 pouches (3 ounces each) liquid fruit pectin
About 6 drops green food coloring, optional
Cream cheese and crackers, optional

Steps:

  • In a blender or food processor, place the jalapenos, half of the green peppers and 1/2 cup vinegar; cover and process until pureed. Transfer to a large Dutch oven. , Repeat with remaining green peppers and another 1/2 cup vinegar. Add the sugar, cayenne and remaining vinegar to pan. Bring to a rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to a rolling boil; boil for 1 minute, stirring constantly. , Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. , Process for 10 minutes in a boiling-water canner. Serve over cream cheese with crackers if desired.

Nutrition Facts : Calories 92 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 1mg sodium, CarbohydrateContent 24g carbohydrate (23g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

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