Making and canning cranberry jalapeño jelly is a delightful way to combine sweet and spicy flavors. Here’s a basic recipe for you:
Ingredients:
- 12 ounces fresh or frozen cranberries
- 4-6 jalapeño peppers, depending on your spice preference (seeded and finely chopped)
- 1 cup water
- 1/4 cup lemon juice
- 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
- 5 cups granulated sugar
Instructions:
- Prepare Jars and Lids:
- Wash your jars and lids in hot, soapy water. Rinse well.
- Sterilize the jars and lids by placing them in a boiling water bath for 10 minutes. Keep them hot until ready to use.
- Prepare Ingredients:
- Wash the cranberries and remove any stems.
- Finely chop the jalapeño peppers, removing seeds if you prefer less heat.
- Cook the Cranberry Jalapeño Mixture:
- In a large pot, combine cranberries, chopped jalapeños, water, and lemon juice.
- Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer for about 10 minutes or until the cranberries burst and the jalapeños are softened.
- Add Pectin and Sugar:
- Stir in the fruit pectin until well combined.
- Gradually add the sugar, stirring constantly to dissolve. Bring the mixture back to a rapid boil.
- Boil and Test for Setting:
- Boil the mixture for 1-2 minutes or until it reaches the desired consistency. You can test for setting by placing a small amount on a cold plate; if it wrinkles when touched, it’s ready.
- Skim off any foam that may have formed on the surface.
- Fill Jars:
- Pour the hot jelly into the prepared, hot jars, leaving about 1/4-inch headspace.
- Wipe the rims of the jars with a clean, damp cloth to remove any residue.
- Seal and Process:
- Place the sterilized lids on the jars and screw on the metal bands until fingertip-tight.
- Process the jars in a boiling water bath for 5-10 minutes to ensure proper sealing.
- Cool and Store:
- Carefully remove the jars from the water bath and let them cool on a clean, dry towel or cooling rack.
- Once cool, ensure that the lids have sealed by pressing down on the center of each lid. If it doesn’t pop back, it’s sealed.
- Store the sealed jars in a cool, dark place.
Enjoy your homemade cranberry jalapeño jelly! It’s great as a spread on crackers or toast, or as a condiment for meats and cheeses.
