Cranberry Pepper Jelly
Cranberry Pepper Jelly made with mildly spicy jalapeno peppers and cranberries for beautiful jewel toned jelly with a spicy, sweet flavor.
Servings 96 servings
Calories 52kcal
Ingredients
- 1 ½ cups cranberries chopped
- 1 ½ cups bell pepper chopped
- ½ cup jalapeno peppers chopped
- ½ cup serrano peppers chopped
- 2 cups distilled white vinegar
- 6 cups granulated sugar
- 2 tablespoons powdered pectin
Instructions
- Add chopped cranberries, bell peppers, chile peppers, and vinegar to a large stockpot. Bring to a rapid boil.1 ½ cups cranberries, 1 ½ cups bell pepper, ½ cup jalapeno peppers, ½ cup serrano peppers, 2 cups distilled white vinegar
- Meanwhile, whisk pectin into half of the granulated sugar to combine.6 cups granulated sugar, 2 tablespoons powdered pectin
- Slowly stir sugar and pectin mixture into boiling vinegar mixture to dissolve.
- Once dissolved, stir in remaining sugar and return to a rolling boil.
- Boil rapidly for 1 minute.
- Remove from heat and pour into sterilized jars. Either store refrigerated or process in a water bath canner for longer shelf life.
Nutrition
Calories: 52kcal | Carbohydrates: 13g | Protein: 0.04g | Fat: 0.1g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.001g | Sodium: 1mg | Potassium: 9mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 84IU | Vitamin C: 4mg | Calcium: 1mg | Iron: 0.04mg
