Go Back

Cranberry Pepper Jelly

Cranberry pepper jelly combines tart cranberries, red bell pepper, and jalapeños in a sweet, spicy jelly set with liquid pectin. Simmer the fruit until the cranberries burst, then boil the mixture and refrigerate the filled jars for 24 hours to set.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 11 minutes
Chilling 1 day
Total Time 1 day 21 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh cranberries rinsed
  • 1 cup red bell pepper finely chopped
  • 0.5 cup jalapeños finely chopped, stemmed and seeded
  • 1 cup apple cider vinegar 5% acidity
  • 5 cups granulated sugar
  • 1 pouch (3 oz) liquid fruit pectin

Equipment

  • 1 4-quart saucepan
  • 6 8-ounce jars

Method
 

  1. Wash six 8-ounce jars and their lids with hot, soapy water, rinse, and dry.
  2. Combine the cranberries, bell pepper, jalapeños, and vinegar in a 4-quart saucepan.
  3. Bring the mixture to a boil over medium-high heat.
  4. Simmer for 8 to 10 minutes, stirring occasionally, until the cranberries have burst.
  5. Stir in the sugar until dissolved.
  6. Bring the mixture to a full rolling boil over high heat, stirring constantly.
  7. Stir in the liquid pectin.
  8. Return the mixture to a full rolling boil and boil for 1 minute.
  9. Remove from the heat and skim off any foam.
  10. Ladle the hot jelly into the jars, leaving 1/2 inch of headspace.
  11. Let the jars cool to room temperature.
  12. Cover the jars and refrigerate for 24 hours to set.
  13. Keep refrigerated.

Notes

For a reliable set, bring the mixture to a full rolling boil as directed and do not reduce the sugar. Store covered in the refrigerator for up to 3 weeks; freezer-friendly for up to 3 months. No sugar substitution is recommended because it can affect the set.