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Cranberry Pepper Jelly

Cranberry pepper jelly is simmered with red bell pepper and jalapeño for a sweet-tart spread with a gentle kick. After a quick boil, refrigerate it for at least 24 hours so it can set before serving.
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Prep Time 10 minutes
Cook Time 11 minutes
Chilling 1 day
Total Time 1 day 21 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bag (12 oz) cranberries fresh or frozen
  • 1 cup red bell pepper finely diced
  • 1 jalapeño seeded and finely minced
  • 1 cup water
  • 0.5 cup apple cider vinegar
  • 1 package (1.75 oz) powdered fruit pectin
  • 5 cups granulated sugar

Equipment

  • 1 4-quart saucepan
  • 6 8-ounce jars

Method
 

  1. Combine the cranberries, red bell pepper, jalapeño, water, and apple cider vinegar in a 4-quart saucepan.
  2. Bring to a boil over medium-high heat.
  3. Simmer for 8 to 10 minutes, stirring occasionally, until most of the cranberries have burst.
  4. Stir in the powdered pectin.
  5. Bring the mixture to a full rolling boil over high heat.
  6. Stir in the sugar.
  7. Return to a full rolling boil.
  8. Boil for 1 minute, stirring constantly.
  9. Remove the pan from the heat.
  10. Ladle the jelly into six clean 8-ounce jars, leaving about 1/4 inch of headspace.
  11. Cool the jars.
  12. Cover the jars.
  13. Refrigerate for at least 24 hours before serving.
  14. Keep refrigerated and use within 3 weeks.

Notes

For the best set, measure the sugar accurately and keep stirring constantly during the 1-minute boil. Keep refrigerated and use within 3 weeks; freezer storage is suitable in freezer-safe containers. No dietary swap is recommended because changing the sugar can affect how the jelly sets.