Ingredients

The following ingredients have 5 Servings
  • 2 cups fresh or frozen cranberries
  • 1 cup jalapeno
  • 2 cups cider vinegar
  • 1 cup water
  • 4 cup Sugar
  • 6 tbsp Ball RealFruit™ Low or No-Sugar Pectin

Instruction

  • 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.