Here’s a jelly you are going to want to make! Terrific and beautiful jelly for gift-giving during the holidays. Don’t forget to include crackers.
Cranberry and Jalapeño Pepper Jelly
1 1/2 cups cranberry juice (not low-calorie)
1 cup vinegar
2 to 4 medium fresh jalapeño chili peppers, halved and seeded*
5 cups sugar
3 oz. package (1 foil pouch) liquid pectin
5 small fresh red serrano peppers
1. Start boiling water in a water bath canner. Add half-pint jars to canner to get hot. Also start a small pot of water for the seals.
2. In medium stainless-steel, heavy bottomed pot, combine cranberry juice, vinegar and jalapeño peppers. Bring to a boil. Reduce heat. Simmer covered for 10 minutes. Strain mixture through a fine-meshed sieve and discard peppers. Measure out 2 cups liquid. I have never ended up with two full cups of liquid, so add hot water to make up the difference (probably about 1/4 cup).
2. In pot, combine the 2 cups liquid and the sugar. Bring to a full rolling boil, stirring constantly until sugar dissolves. Stir in pectin and serrano peppers. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute. Remove from heat. Skim off foam with a metal spoon.
3. Remove hot jars from canner. Ladle hot jelly into hot canning jars, leaving a 1/4-inch headspace. Add a serrano pepper to each jar. The peppers will probably float up. I like to use a chopstick to push the pepper down, but they never seem to stay. Wipe jar rims; adjust lids to finger tight.
4. Process filled jars in your boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner to cool on a clean dish towel.
Makes 5 half-pints.
*I used 3 jalapeños, without seeds, and one fresh green serrano in each jar. Although it has a distinct pepper taste, there isn’t any heat. Very mild. For heat-loving friends, include some seeds in #1 above.
Original recipe from the Better Homes and Gardens special addition of Canning, pub. 2012 with comments and modifications from yours truly.