If you have never tried making a jam or jelly before, this is a great recipe to start with. Let me show you exactly How To Make Cranberry Jalapeno Jelly. Not only is it really simple to make, but so delicious!
Ingredients
- Cranberries- I like to use fresh, so it is all I can recommend. I imagine the frozen would work as well, but cannot give first-hand advice on it.
- Jalapenos- Make sure the jalapenos are firm, this shows ripeness. Avoid any that are wrinkled and soft.
- Bell peppers- I use a mix of colors as I love the way it looks in the jelly.
- Sugar- I am sure there are other sweeteners you can use besides granulated sugar, but it is all I can speak for in this recipe.
- Lemon juice- you always need a little acid in your jams and jellies.
- Crushed red pepper- I add this for more heat to the jelly. If you want to keep it mind, leave this out.
- Liquid pectin- If you want to leave this out, I will add my recommendations below. I like a thicker jelly, so I add it in.
How To Make
Add all your ingredients to a saucepan, except the pectin. Cook for about 7-10 minutes on medium heat. The cranberries will burst and it will start to thicken just slightly.
Now, at this point you can proceed in 2 different ways, you choose. You can leave the cranberries in chunks, or you can blend them just slightly in the food processor or blender.
I like to leave it slightly chunky, so I only pulse a few times.
Add the mixture back to the pan. You will notice it is already pretty thick. If you want to leave it like this, go for it!
Or you can do like I did and add 2 packets of liquid pectin. Let this continue to cook over medium heat for about 2 minutes. Remove from heat.
If you are canning, now is the time. If not, let it cool at room temp, then bottle it up.
Notes
This jelly cooks quickly. It is done in just about 15 minutes. So, don't walk away and forget about this.
You do not have to use pectin. As I mentioned above, I used it as I like a thicker sauce, but you don't have to. Once you pulse it in the blender or food processor you can decide.
If you want extra heat, swap 2 of the jalapenos for habaneros. I love this combo as well.
How to sterilize your jars
The first step in canning is to sterilize your jars. This is not a step you want to skip. Yes, if your water bath time is long enough, they say you don’t need to sterilize, but it is a good habit to get into.
Do this by bringing a large pot of water to a boil. Once it is boiling, add in your jars. Make sure they fully submerge. Boil them for about 10-15 minutes to remove any bacteria.
I am going to link to Spruce Eats for information on sterilizing jars, they note adjustments to altitude and I didn’t want to go into that in this post. There is plenty of misinformation out there, so again, be mindful!
How To Can In A Water Bath
Boil a couple of gallons of water in a tall pan. Make sure that it is high enough to cover the tops of your canning jars when they are added.
Make sure the jars are still hot when you add in the hot jam. Remember, hot jars, hot jam. Ladle in the jam from the pan to your jar. A funnel works best for curbing the mess this can create.
Leave about a quarter-inch at the top. You want to remove all air bubbles and then clean around the rim of the jar. You won’t get a proper seal if the rim isn’t clean. Then put the lid on, and the screw ring on top of that.
Next, lower your jars into the tall pan of boiling water. You can use a rack to put them in the boiling water, or a jar lifter like I use. Leave them in there for 15 minutes, and then turn off the heat and remove the jars.
Let them sit for 12 hours, and then check the seals. If any of the seals are broken just store those in the fridge and use them first.
Ways to serve
We love it over cream cheese and served with crackers. But my favorite way is to slice a sharp cheddar, add it to a pretzel, and add a spoonful of jelly on top. Yum!!
It is also really good on biscuits, cornbread, any type of bread actually.
It can also be added to the top of ice cream! I am telling you, you can use this in so many ways!!
What other peppers can I use in this jelly?
If you want something with a little more kick, how about ghost peppers, or even Thai hot peppers. Just sub out the same amount of peppers. Same with using habaneros.
Other Jam and Jelly Recipes
How to make cranberry jalapeno jelly
Equipment
- Saucepan
- jars or containers for storing
Ingredients
- 3 cup fresh cranberries 1- 12 ounce bag
- 1 ½ cups finely chopped bell pepper
- 4 jalapenos If you only want it mildly spicy, only use 2 jalapenos.
- 1 ½ cup granulated sugar If you like a much sweeter jelly, increase the amount to 2 ½ cups
- 1 tablespoon crushed red pepper optional for added spice
- 1 tablespoon fresh lemon juice
- 2 pounches liquid pectin
Instructions
- Add all ingredients to a saucepan except the pectin and heat over medium heat. Mix occasionally. Cook for about 5 minutes after it comes to a boil.
- The cranberries should be burst and the sugar dissolved. You have 2 options at this point. You can leave it chunky like it is, or you can throw it in a food processor or blender. Pulse just a couple of times.
- Add the hot liquid back to the saucepan and return heat to medium. Once it comes to a low boil, add in the packets of pectin and mix for 2 minutes.
- Remove from heat and it is done! You can let it cool or package it in the fridge, or you can water bath as described in the post.
- You are done. Now, sit back and enjoy. You deserve it!
Shelley says
I was nervous about the amount of jalapeños and only 1 1/2 cup of sugar. Initially I made it as written, it was just not sweet enough and too hot for me. I took a chance and added another 1 1/2 cup of sugar and some apple cider vinegar-essentially turning it into more of a jelly texture. It seems to have set up ok, and the flavor is more to my liking. It’s really easy to make, and probably those that like hotter things will like it as written. If I made it again, I’d drop it down to 1 jalapeño. Thank you for posting.
Amy Sandidge says
Hi Shelley! Thanks for the comment. This is a spicy jelly for sure, which is the way we love it. If you aren't into spice, only 1 jalapeno will do just fine! I need to see if I can find cranberries, my hubby is ready for this jam!
Karen B. says
This was so easy to make and delicious. Would it be okay to freeze it?
Amy Sandidge says
It is okay to freeze it. You will need to not add in pectin though and increase the cooking time by about 5 minutes or so. Be sure to cool completely before packing to freeze.
Tuffy says
Can you just use cranberry juice instead or berries?
Amy Sandidge says
Not for this recipe, the juice just doesn't set up. Sorry!
Amanda says
What quantity of jam does this make? Like 1 cup? 1 pint?
Amy Sandidge says
Hi Amanda! This recipe makes just a little over 3 cups of jelly.
ELLI k says
Can powdered pectin be used instead of liquid.?
Amy Sandidge says
Yes, you can! I would recommend one packet. Once it is added, cook for about 2 minutes.
Margaret Burkett says
Hey I love your recipe. I have not made it yet. I like that you have it if you want to double it. There is no mention of water and I make strawberry jam and you have to use some water. I just thought you should be aware there is no water mentioned
Amy Sandidge says
Hi Margaret! There is no water in this recipe, just the lemon juice. When the cranberries are ripe, they release so much liquid that extra is not needed. If you find the cranberries aren't releasing much moisture, you can always add in 1/2 cup of water. One thing to know too, is that this is a pretty thick jelly too. I hope this helps!
Natalie says
So I didn't read every instruction first. And literally added *all* ingredients to the pan, including the pectin. Still making it, so not sure if it's a complete failure, but maybe clarify that the first step doesn't include the pectin for all of us trying to multitask. 🤣 The flavor is good, though! We used frozen cranberries, 4 jalapeños, 2 cups of sugar. We're going to taste test it once the cranberries burst and adjust as needed.
Amy Sandidge says
Thanks for mentioning this Natalie. The recipe box is updated to include all ingredients minus the pectin in the first step. I hope you love this jelly as much as we do!!
Sarah says
Hi! I was wondering what size mason jar this recipe is for? Half pints or pints? How many does a batch make? Cant wait to try it! Thanks!
Amy Sandidge says
Hi Sarah- This recipe makes about 3 cups of jelly. You can make 3 half-pint jars 1 1/2 pints. The jars I use depend on what I am doing with it. If I am gifting it, I always use half pint jars. I hope you love it as much as our family does!
Carolyn says
When you water bath your jelly, are you using 1/2 pint or pint jars?
I have left over fresh frozen cranberries in my freezer, would these be alright to use in this recipe?
BTW this recipe sounds amazing!
Thanks
Amy Sandidge says
Hi Carolyn! The water bath instructions were for pint mason jars. You can reduce that time to 10 minutes if you are using half pint mason jars. You can use frozen cranberries, just know you may need to cook them a little longer for the added moisture from freezing. I hope you love the recipe!
Linda Kirkpatrick says
Best ever. Served over cream cheese . I will forever make this as gifts .
Amy Sandidge says
I am so glad you liked it, Linda!! It is a favorite in our house!
Linda Kirkpatrick says
I love this and will make it for gifts. Thank you for sharing .And my first comment did not go through
Amy Sandidge says
It makes the best gift!
N. Lee says
Quick question:
How many ounces are in each Certo liquid pectin pouch?
I plan to make it as soon as I know!
Thanks!
Amy Sandidge says
They are the 3-ounce packages! Good luck, I hope you love this recipe.