Ready to spice up your snack game? This cranberry jalapeno pepper jelly is the perfect blend of sweet and spicy, making it a hit at any gathering. Whether you’re slathering it on cream cheese for a quick appetizer or gifting it to friends, this jelly is sure to impress.
Why This Recipe Works
- The combination of tart cranberries and fiery jalapenos creates a balanced flavor profile that’s both unique and addictive.
- Using fresh cranberries ensures a vibrant color and natural sweetness, reducing the need for excessive sugar.
- This jelly sets perfectly every time, thanks to the precise ratio of fruit to pectin, making it ideal for beginners and experts alike.
- It’s incredibly versatile, pairing well with cheeses, meats, or even as a glaze for roasted vegetables.
- The recipe is easily customizable, allowing you to adjust the heat level to suit your taste.
Ingredients
- 2 cups fresh cranberries
- 1/2 cup finely chopped jalapeno peppers (seeds removed for less heat)
- 1 cup apple cider vinegar
- 4 cups granulated sugar
- 1 (3 oz) pouch liquid pectin
- 1/2 teaspoon butter (to reduce foaming)
Equipment Needed
- Large saucepan
- Wooden spoon
- Canning jars with lids
- Jar lifter
- Canning funnel
- Water bath canner
Instructions
Step 1: Prepare Your Ingredients
Start by washing the cranberries and jalapenos thoroughly. Finely chop the jalapenos, remembering to remove the seeds if you prefer a milder jelly. Measure out all your ingredients to ensure a smooth cooking process. This mise en place step is crucial for not missing any ingredients mid-recipe.
Step 2: Cook the Cranberries and Jalapenos
In a large saucepan, combine the cranberries, chopped jalapenos, and apple cider vinegar. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook until the cranberries burst and the mixture thickens slightly, about 10 minutes. Stir occasionally to prevent sticking.
Step 3: Add Sugar and Pectin
Gradually stir in the sugar until fully dissolved. Then, add the liquid pectin and butter, stirring constantly to prevent the mixture from boiling over. Bring the mixture to a rolling boil that cannot be stirred down, and let it boil for exactly 1 minute. This ensures the jelly will set properly.
Step 4: Test the Jelly
To check if the jelly is ready, perform a spoon test. Dip a cold spoon into the jelly and let it cool slightly. If the jelly runs off the spoon in a sheet rather than individual drops, it’s ready. If not, continue cooking for another minute and test again.
Step 5: Can the Jelly
Ladle the hot jelly into sterilized canning jars, leaving 1/4 inch of headspace. Wipe the rims clean, place the lids on, and screw the bands until fingertip tight. Process the jars in a water bath canner for 10 minutes to seal. Remove and let cool undisturbed for 24 hours.
Tips and Tricks
For those looking to elevate their cranberry jalapeno pepper jelly, consider these advanced tips. First, toasting the spices before adding them can deepen the flavors. Second, using a mix of red and green jalapenos not only adds visual appeal but also a more complex heat profile. Lastly, if you’re into texture, reserve some chopped cranberries and jalapenos to stir in after cooking for a chunkier jelly.
Recipe Variations
- Swap cranberries for raspberries or blackberries for a different fruit profile.
- Add a splash of orange liqueur for an adult version with a citrusy twist.
- Incorporate fresh herbs like thyme or rosemary for an aromatic touch.
- For a smokier flavor, use chipotle peppers instead of jalapenos.
- Make it sugar-free by substituting the granulated sugar with a sugar alternative designed for canning.
Frequently Asked Questions
Can I use frozen cranberries?
Yes, frozen cranberries work just as well as fresh in this recipe. There’s no need to thaw them before use; just add a couple of extra minutes to the cooking time to ensure they’re fully broken down.
How long does the jelly last?
Properly canned and sealed jars can last up to a year in a cool, dark place. Once opened, refrigerate the jelly and consume it within a month for the best quality.
Can I make this jelly without pectin?
While it’s possible to make jelly without pectin by relying on the natural pectin in the fruit and a longer cooking time, the results can be less predictable. Using pectin ensures a consistent set and shorter cooking time, preserving the fresh flavors of the fruit and peppers.
Summary
This cranberry jalapeno pepper jelly is a must-try for anyone who loves the interplay of sweet and spicy. With its vibrant color, perfect set, and versatile uses, it’s sure to become a staple in your kitchen. Follow the tips and variations to make it uniquely yours.