posted by Linda in MO 07-21-99 11:11 AM
* Exported from MasterCook *
Cranberry Jalapeno Jelly
Recipe By :Karen Bunzow
Serving Size : 0 Preparation Time :0:00
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.