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| Hot Pepper and Cranberry Jelly | |
 Join Date: Mar 2005
Location: In the Kitchen, by the coffee
Posts: 623
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| Other: | Ingredients: |
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Time:
N/A
Difficulty:
easy
Serving Size:
5 half pint jars
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4-jalapenos, halved and seeded 1-1/2 cup cranberry juice cocktail 1-cup vinegar 5-cups sugar 1-6 oz. pouch liquid fruit pectin 5-tiny fresh hot red peppers |
| Instructions: | |
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Combine jalapenos, cranberry juice, and vinegar in a medium saucepan Bring to a boil and reduce heat Cover and simmer for 10 minutes Strain through a sieve, pressing with the back of a spoon to remove all the liquid (should be about 2 cups liquid) Discard pulp In a large saucepan, combine the 2 cups strained liquid and the sugar Bring to a full rolling boil over high heat, stirring constantly Stir in the pectin and tiny hot red peppers Return to a full rolling boil Boil for 1 minute, stirring constantly Remove from heat With a metal spoon, quickly skim off any foam Immediately ladle jelly into hot, sterilized half-pint canning jars leaving 1/4" headspace One hot red pepper per jar Wipe rims and adjust lids Process in a boiling water canning bath for 5 minutes from when water begins to boil Remove jars from canner and cool on racks |
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