- 8 jalapeno peppers
- 2 cups of fresh cranberries
- 1 red bell pepper
- 2 cups white or cider vinegar
- 3 cups sugar
- 1 box (1.75 oz) no sugar needed pectin (I used Sure Jell in the pink box)
- Wash the jalapenos and trim the stem end off. I recommend using gloves when doing this and be sure to not touch you face with doing this. The juice will cause your face to burn if you touch it. Using gloves will also prevent any burning with you hands and also prevent your hands from smelling like jalapeno all day.
- Remove the seeds from the jalapenos if you want a milder jelly. I only used the seeds from 1/2 of a jalapeno and it was mild, so adjust according to how hot you want it.
- Give the jalapenos a rough chop and then place them in the food processor. Pulse until they are finely minced. Be careful, the fumes will be strong. Stand back to keep the fumes from getting in your eyes.
- Pour the peppers into a heavy bottomed stock pot.
- Wash the cranberries. Add them to the food processor and pulse until they are well chopped. ASd to the pot with the jalapenos.
- Wash and trim the red bell pepper, then remove the inner ribs and seeds. Give it a rough chop and add then to the food processor. Pulse until finely minced.
- Add the bell peppers to the pot with the jalapenos. Then add in the vinegar and sugar; stir to combine.
- Bring it up to a boil, and then sprinkle in the pectin while stirring. You don’t want to get lumps of pectin. Then boil while stirring for one minute. Remove from heat.
- Ladle the hot liquid into clean jars. Set aside and allow to cool before lidding and refrigerating.
- When the jelly is cool, lid and refrigerate the jars. They will thicken as they cool, and even more as they chill. This will keep well in the fridge for 2 weeks or can be frozen. Makes about 4 cups.
- Category: Jams and Jellies
- Method: Freezer
- Cuisine: American