Cranberry Pepper Jelly Food
CRANBERRY PEPPER JELLY
Steps:
- Sort & wash cranberries. Measure pectin and add 1/2 cup sugar to it.
- Add vinegar and water to large stock pot.
- Chop and remove seeds from jalapenos. 1 cup of jalapenos makes a fairly mild jelly.
- Add peppers and cranberries to the vinegar and water to pan.
- Bring to boil.
- Reduce heat.
- Simmer for about 10 minutes until everything is soft.
- Strain out the cranberries and pepper mixture with a slotted spoon to a food processor or blender.
- Blend until very smooth. (you can add some of the liquid from the pan to help break up the cranberries and peppers, if you need to)
- Return to the saucepan.
- Add sugar/pectin mixture. Bring to rolling boil.
- Add the remainder of the sugar.
- Bring back to a full rolling boil. Boil hard for 1 minute.
- Fill hot jam into hot jars.
- Wipe rims.
- Attach lids. Tighten bands finger tip tight.
- Process in water bath canning pot for 15 minutes. Turn of heat, allow jars to sit in hot water for at least 5 minutes.
Nutrition Facts : ServingSize 1 tablespoon, Calories 20 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 5 g
JALAPENO CRANBERRY JELLY
The thing that inspires most of my recipes is getting an item that I don't know what to do with and trying to cobble together to use it up. With this one, my brother giving me several jalapeno green peppers was the beginning. Fortunately for me, my husband is a willing guinea pig for my experiments! -Karen Bunzow, Saginaw, Michigan
Provided by Taste of Home
Time 35m
Yield 8 half-pints.
Number Of Ingredients 6
Steps:
- Place cranberry juice and jalapenos in a blender; cover and process until peppers are fully chopped. Strain through a double thickness of cheesecloth. , Pour the strained juice into a Dutch oven; add vinegar. Stir in sugar. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly. , Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
Nutrition Facts : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
CRANBERRY-PEPPER JELLY
Provided by Bon Appétit Test Kitchen
Categories Side Thanksgiving Low Fat Quick & Easy Low Cal Low Sodium Cranberry Fall Healthy Low Cholesterol Simmer Chile Pepper Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 1/2 cups
Number Of Ingredients 9
Steps:
- Combine peppers, chiles, sugar, red pepper flakes and salt in a heavy wide pot over medium heat and bring to a simmer, stirring to dissolve sugar. Stir in pectin and lemon juice. Reduce heat and simmer gently for 10 minutes.
- Stir in cranberries and simmer gently until they burst and juices thicken, about 10 minutes longer. Transfer jelly to a jar, let cool, and cover. Will keep for up to 3 weeks in the refrigerator.
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CRANBERRY PEPPER JAM - BAREFEET IN THE KITCHEN
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4.7/5 (28)Total Time 50 minsCategory AppetizerCalories 42 per serving
- Combine the cranberries, bell peppers, jalapenos, serranos, and vinegar in a large deep pot. Bring to a boil over high heat. While the mixture comes to a boil, shake together the calcium water according to the package directions. In a small bowl, stir together 1 cup of sugar and 1 tablespoon of Pomona's pectin.
- When the mixture on the stove is boiling, add the calcium water and sugar/pectin mixture. Stir and bring to a boil again. When the sugar and pectin have dissolved, about a minute of simmering, add in the remaining 5 cups of sugar all at once. Stir to combine and bring to a roiling boil. (A roiling boil will continue to boil across the entire surface even while stirring.)
- Allow the mixture to boil for 1 minute and then remove from the heat. Remove from the heat and pour into sterile jars. Process in a hot water bath and then store in a cool dark place for up to a year. Alternatively, this jam may be stored in the refrigerator until ready to use. The jam will keep in the refrigerator for up to a month or alternatively, you can freeze it for up to 6 months. Enjoy!
CRANBERRY-PEPPER JELLY RECIPE | BON APPéTIT
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4/5 (62)Servings 2.5
- Combine peppers, chiles, sugar, red pepper flakes and salt in a heavy wide pot over medium heat and bring to a simmer, stirring to dissolve sugar. Stir in pectin and lemon juice. Reduce heat and simmer gently for 10 minutes.
- Stir in cranberries and simmer gently until they burst and juices thicken, about 10 minutes longer. Transfer jelly to a jar, let cool, and cover. Will keep for up to 3 weeks in the refrigerator.
CRANBERRY-JALAPENO JELLY - RECIPE - CHILI PEPPER MADNESS
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Ratings 25Calories 164 per servingCategory Appetizer
- Add cranberries, jalapenos, vinegar and water to a large pot. Bring to a boil. Lightly boil 10 minutes, until the berries begin to pop and soften.
- Squash the berries in the pot to squeeze out their juices. Strain into a large bowl. I used a food mill to get extra juices out. You should have about 2.5 cups of liquid at this point.
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- In a saucepan over medium high heat, combine large pepper chunks, Serrano pepper halves, vinegar, apple juice, cranberry sauce, sugar, and salt.
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- In a medium saucepan, stir together the chopped peppers, granulated sugar, pepper flakes, and salt. Let the mixture sit at room temperature for 30 minutes so that the peppers begin to release some of their juices.
- On medium heat, bring the mixture to a simmer, stirring occasionally. Make sure all the sugar is dissolved before proceeding.
- When the sugar is dissolved, add the lemon juice and liquid pectin, and stir. Continue simmering for another 10 minutes
- Add the cranberries, and simmer gently for another 10 minutes or until the cranberries have burst and the mixture has thickened slightly.
CRANBERRY-PEPPER JELLY | BETTER HOMES & GARDENS
From bhg.com
4/5 (9)Total Time 1 hr 6 minsServings 5Calories 56 per serving
- In a medium saucepan combine jalapeno peppers, cranberry juice cocktail, and vinegar. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Strain mixture through a sieve, pressing with the back of a spoon to remove all of the liquid. Measure 2 cups liquid. Discard pulp.
- In a 4-quart Dutch oven or kettle combine the 2 cups strained liquid and the sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in the pectin and, if desired, hot peppers. Return to a full rolling boil; boil for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
- Immediately ladle jelly into hot, sterilized half-pint canning jars, leaving 1/4-inch headspace. If using, divide the 5 hot red peppers among the 5 jars. Wipe jar rims and adjust lids. Process jars in a boiling-water canner for 5 minutes (start timing when water returns to boil). Remove jars from canner; cool on wire racks. Jelly may require 2 to 3 days to set. Makes about 5 half-pints (70 one-tablespoon servings).
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Reviews 1Published 2020-07-09Estimated Reading Time 4 mins
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- Cranberry Pepper Jelly Sticky Wings. This recipe for cranberry pepper jelly wings makes the perfect holiday appetizer. We love the idea of combining the flavors of jalapenos and cranberries.
- Fireball Whiskey Glazed Chicken. You read that correctly. This recipe calls for a tasty glaze made with hot pepper jelly and Fireball Whiskey. If you think that cinnamon whiskey doesn’t go well with chicken, think again.
- Pepper Jelly Vinaigrette. Many recipes using hot pepper jelly are for cheesy, fried appetizers. This recipe is a refreshing and healthy way to use pepper jelly.
- Crispy Chicken Thighs With Red Pepper Jelly. It’s no surprise at this point that chicken and red pepper jelly go incredibly well together. This recipe is very simple and you likely have most of the ingredients in your fridge already.
- Grilled Pineapple Pepper Jelly Pork Chops. It can be difficult to find a good recipe to make tasty pork chops. If you have a jar of pepper jelly on hand, you’re in luck.
- Pepper Jelly Cheese Dip. You can’t go wrong with a classic pepper jelly dip. You can use this dip on crackers, pita bread, or even veggies. We love a good jelly and cheese combo.
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