How to make cranberry jalapeno jelly
Let me show you just how simple cranberry jalapeno jelly can be to make from scratch.
Servings: 4
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!