Jalapeno Cranberry Jelly
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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 cup white vinegar
- 7 cups sugar
- 3 cups cranberry juice
- 1 cup jalapeno peppers chopped & seeded
- 2 pouches liquid fruit pectin 3 ounces each
- 10 drops red food coloring optional
- Carbohydrate 87.3893600153834 g
- Cholesterol 0 mg
- Fat 1.4316000016038 g
- Fiber 3.1919999743412 g
- Protein 3.83580000349214 g
- Saturated Fat 0.12300000016038 g
- Serving Size 1 1 Recipe (2008g)
- Sodium 390699.7491229 mg
- Sugar 84.1973600410422 g
- Trans Fat 0.366840000532875 g
- Calories 379 calories
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. Yield: 8 half-pints.
