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Cranberry Pepper Jelly

Cranberry pepper jelly combines tart cranberry juice with diced bell pepper and jalapeño for a sweet, gently spicy preserve. Cooked on the stovetop with liquid pectin, it sets into a glossy jelly after chilling.
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Prep Time 15 minutes
Cook Time 7 minutes
Chilling 12 hours
Total Time 12 hours 22 minutes
Servings: 64 servings
Course: Appetizer
Cuisine: American
Calories: 92
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups unsweetened 100% cranberry juice
  • 1 cup apple cider vinegar
  • 1 red bell pepper seeded and finely diced
  • 1 jalapeño seeded and finely minced
  • 7 cups granulated sugar
  • 1 pouch (3 oz) liquid pectin

Equipment

  • 1 6-quart pot
  • 9 half-pint jars

Method
 

  1. Combine the cranberry juice, vinegar, bell pepper, and jalapeño in a 6-quart pot.
  2. Bring the mixture to a boil over medium-high heat.
  3. Simmer for 5 minutes.
  4. Stir in the sugar.
  5. Bring the mixture to a full rolling boil over high heat.
  6. Boil for 1 minute, stirring constantly.
  7. Stir in the liquid pectin.
  8. Return the mixture to a full rolling boil.
  9. Boil for 1 minute, stirring constantly.
  10. Remove the pot from the heat.
  11. Skim off any foam.
  12. Ladle the hot jelly into 8 to 9 clean half-pint jars, leaving 1/4 inch of space at the top.
  13. Let the jars cool.
  14. Cover the jars.
  15. Refrigerate for at least 12 hours before serving.

Notes

Let the jelly chill for the full 12 hours so it has time to set. Store covered in the refrigerator for up to 3 weeks, or freeze in freezer-safe containers for up to 3 months. Avoid swapping in a sugar substitute, which may prevent the jelly from setting properly.