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Full Online Book HomeLearning KitchenFruit - Cranberry-jalapeno Jelly
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Fruit - Cranberry-jalapeno Jelly Post by :frankienov Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2837

Click below to download : Fruit - Cranberry-jalapeno Jelly (Format : PDF)

Fruit - Cranberry-jalapeno Jelly

Recipe By :Karen Bunzow
Categories : Appetizer, Sauces/Condiments

Amount Measure Ingredient -- Preparation Method

3 cups cranberry juice -- (or cran-raspberry juice)
1 cup jalapeno peppers -- chopped and seeded
7 cups sugar
1 cup vinegar
2 pouches liquid fruit pectin (Certo®) -- 3 ounces each
10 drops red food coloring -- optional


Prepare your jars and get all canning supplies ready.

Place cranberry juice and peppers in a blender; cover and process until peppers are fully chopped. Strain through a double thickness of cheesecloth.

Pour the strained juice into a large kettle; add sugar. Bring to a full rolling boil, stirring constantly. Stir in vinegar and pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim foam. Add food coloring, if desired.

Pour into hot sterilized jars, leaving 1/4 inch headspace; adjust caps. Process for 5 minutes in a boiling-water bath.

Source: "Country Woman, July/Aug. 98"

Yield: "8 (1/2 pints)"

Serving Ideas : Serve the jelly with cream cheese on crackers or use as a condiment with meat or poultry.


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