Description
This cranberry pepper jelly is a gourmet yet simple-to-make sweet and spicy spread, perfect for elevating any meal with its vibrant, wholesome flavor profile. It strikes an ideal balance of tart fruit, savory warmth, and a gentle kick, making healthy eating a breeze.
Ingredients
- 1.1 lb fresh or frozen cranberries, rinsed
- 0.66 lb large red bell peppers, finely diced
- 3 oz medium jalapeno peppers, deseeded and finely minced
- 1 cup apple cider vinegar
- 4.5 cups granulated sugar
- 2.1 oz powdered fruit pectin
- 2 teaspoons smoked paprika
- 1 teaspoon chipotle powder
- 0.5 teaspoon fine sea salt
- 1 tablespoon toasted cumin seeds, for garnish
- 1 small fresh red chili, thinly sliced, for garnish
Instructions
- Prep Your Peppers: Thoroughly wash cranberries; then finely dice your red bell peppers and deseeded jalapenos. Wearing gloves for hot peppers is a smart kitchen habit (always follow).
- Cook Cranberries and Peppers: In a large, heavy-bottomed pot, combine cranberries, diced peppers, apple cider vinegar, and salt. Bring to a boil over medium-high heat, then simmer gently for 10-15 minutes, until the cranberries burst and peppers feel tender.
- Add Spices and Sugar: Stir in smoked paprika and chipotle powder until well incorporated. Gradually add granulated sugar, stirring constantly until dissolved. Increase heat to medium-high; bring the mixture back to a full, rolling boil that cannot be stirred down.
- Activate Pectin: Quickly whisk in powdered fruit pectin. Continue to boil hard, stirring constantly, for exactly 1 minute to activate the pectin. (If your jelly isn’t setting, it might need more hard boiling here.)
- Prepare for Canning: Remove from heat; skim any foam from the surface with a metal spoon for a clearer jelly. Ladle the hot cranberry pepper jelly into sterilized canning jars, leaving about 0.5 inch headspace. Wipe jar rims clean.
- Process and Cool Jars: Center lids and apply bands fingertip-tight. Process the jars in a boiling water canner for 10 minutes (adjust for altitude). Carefully remove jars to cool completely for 12-24 hours on a clean towel. Do not disturb them; check for a non-flexing seal once cool.
Notes
For a milder jelly, use only bell peppers. White wine vinegar can offer a different flavor profile. Organic cranberries and sugar may elevate quality. Don’t skip sterilizing jars for safety and shelf life. Use a candy thermometer for accuracy, aiming for 220 degrees F (104 degrees C) if not using the chilled plate test. Skim any foam off the top before jarring for a clearer jelly. Store in a cool, dark place once sealed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Condiment
- Method: Stovetop, Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon (15 g)
- Calories: 50 calories
- Sugar: 9 g
- Sodium: 30 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg
Keywords: cranberry pepper jelly, sweet and spicy, spread, gourmet, easy, canning, homemade, fruit pectin, bell pepper, jalapeno