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
CRANBERRY JELLY FROM (FROZEN CONCENTRATE)
Just in time for the holidays, this is easy and fast to make. Not to tart and not to sweet, just right!
Provided by Chef Aint Bs
Categories Jellies
Time 20m
Yield 7 8-ounce jars
Number Of Ingredients 4
Steps:
- Measure juice into a 6-8 quart saucepot.
- Add 3 cups water and stir.
- Measure sugar and set aside.
- Stir Fruit Jell pectin into juice and stir.
- Bring to a full rolling boil, stirring constantly.
- At once stir in sugar.
- Bring to a full rolling boil, one that cannot be stirred down.
- Stirring constantly, boil hard for 1 minute.
- Remove from heat.
- Skim off foam
- Immediately ladle into hot glass jars, leaving ½-inch head space.
- Process for 5 minutes in a boiling bath water.
- Makes 7/8-ouince jars.
Nutrition Facts : Calories 528.9, Sodium 16.5, Carbohydrate 137.1, Fiber 0.6, Sugar 130.2
CHERRY PEPPER JELLY FROM (FROZEN CONCENTRATE)
Make and share this Cherry Pepper Jelly from (Frozen Concentrate) recipe from Food.com.
Provided by Chef Aint Bs
Categories Jellies
Time 1h20m
Yield 7 8-ounce jars
Number Of Ingredients 5
Steps:
- Measure juice into a 6-8 quart saucepot.
- Add 3 cups water and stir.
- Add crushed hot peppers let stand for 1 hour.
- Measure sugar and set aside.
- Stir Fruit Jell pectin into juice and stir.
- Bring to a full rolling boil, stirring constantly.
- At once stir in sugar.
- Bring to a full rolling boil, one that cannot be stirred down.
- Stirring constantly, boil hard for 1 minute.
- Remove from heat.
- Skim off foam
- Immediately ladle into hot glass jars, leaving ½-inch head space.
- Process for 5 minutes in a boiling bath water.
- Makes 7/8-ouince jars.
Nutrition Facts : Calories 537.9, Fat 0.1, Sodium 19.3, Carbohydrate 139.1, Fiber 1.3, Sugar 130.6, Protein 0.9
SMALL-BATCH CRANBERRY HOT PEPPER JELLY
Intensely red with medium heat, can be made hotter by adding an extra jalapeno, cooler by omitting one. Use for anything you'd use a hot pepper jelly for, like with crackers and cream cheese, or with roasted game. For Cranberry Balsamic Hot Pepper Jelly, you can replace 1/4 c. of the cider vinegar with balsamic vinegar. From "The Complete Book of Small-Batch Preservation".
Provided by zeldaz51
Categories Low Protein
Time 40m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Finely chop pepper and chiles in food processor. Place in a small saucepan with water and vinegar and bring to boil. Reduce heat, cover, and simmer for 10 minutes. Strain through a coarse sieve, pressing with back of spoon to extract as much liquid as possible. Discard solids. Pour liquid through a jelly bag or clean, damp muslin.
- Combine strained liquid, thawed concentrate, and sugar in a medium non-reactive saucepan, bring to a boil over high heat, stirring constantly. Stir in pectin, return to a full boil and boil hard for 1 minute, stirring constantly. Remove from heat.
- Ladle into hot jars and process in a boiling water bath for 10 minutes.
Nutrition Facts : Calories 954.8, Fat 0.2, Sodium 10.9, Carbohydrate 242.3, Fiber 2.1, Sugar 233.3, Protein 0.7
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SPICY CRANBERRY-PEPPER JELLY - THE BAKE SCHOOL
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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.
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- 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!
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