Cranberry-Jalapeno Jelly

posted by Linda in MO 07-21-99 11:11 AM

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 (CertoŽ) -- 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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