Cranberry Hot Pepper Jelly |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Intensely red with medium heat, can be made hotter by adding an extra jalapeno, cooler by omitting one. Use for anything you'd use a hot pepper jelly for, like with crackers and cream cheese, or with roasted game. For Cranberry Balsamic Hot Pepper Jelly, you can replace 1/4 c. of the cider vinegar with balsamic vinegar. From The Complete Book of Small-Batch Preservation . Ingredients:
1 large sweet red pepper |
2 jalapenos or 2 small hot chili peppers, seeded |
1/4 cup water |
3/4 cup cider vinegar |
3/4 cup frozen cranberry juice concentrate, thawed |
3 cups granulated sugar |
1 (3 ounce) envelope liquid fruit pectin |
Directions:
1. Finely chop pepper and chiles in food processor. Place in a small saucepan with water and vinegar and bring to boil. Reduce heat, cover, and simmer for 10 minutes. Strain through a coarse sieve, pressing with back of spoon to extract as much liquid as possible. Discard solids. Pour liquid through a jelly bag or clean, damp muslin.
2. Combine strained liquid, thawed concentrate, and sugar in a medium non-reactive saucepan, bring to a boil over high heat, stirring constantly. Stir in pectin, return to a full boil and boil hard for 1 minute, stirring constantly. Remove from heat.
3. Ladle into hot jars and process in a boiling water bath for 10 minutes.
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