- Cranberry pepper jelly
- 2 cups fresh cranberries
- 7 cups sugar
- 11?/2 cups apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 cup finely diced fresh jalapeno or serrano peppers
- 1 pouch of liquid Certo
Put the whole cranberries in the food processor and pulse a few times until roughly chopped.
Place the sugar, vinegar, lemon juice, peppers and chopped cranberries in a large pot and bring to a boil. (Make sure you use a large enough pot. A small soup pot would work great. If your pot is too small it will boil over.)
Boil for exactly 5 minutes, stirring occasionally with a whisk. Remove from heat and quickly stir in Certo.
Bring back to a boil and boil for 1 minute, stirring constantly. Pour mixture evenly into 4 sterilized 12-ounce jars. Let the jelly cool completely in the jars, then close and refrigerate.
"(I simply refrigerate the jelly and use it within a month. If you want to keep it longer, you will need to make sure you properly sterilize and seal the jars according to jarring methods.)"
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