Craving a sweet jelly? This easy-to-make cranberry pepper jelly recipe is made with jalapeno peppers and fresh cranberries. It is both delicious and sweet. Great for a quick spread or even as a glaze.
When I was growing up, the only jelly I would eat was grape. I would turn up my nose at even the suggestion of anything other than grape. And if you suggested I try something new with my peanut butter, look out! Dang, was I picky.
Fast forward and here I am, making my own jellies and jams at home, and seriously mixing up the flavors. Thankfully, my taste buds have come a long way.
Chili peppers are PERFECT for jellies and jams. Check out our Pepper Jelly Recipes. So good! So many combinations. With this recipe, I didn't realize I still had a bag of frozen cranberries in the freezer from the holidays.
Oh boy. What to do? Yep. Jelly.
Lucky for us, we ALWAYS have a lot of chili peppers around. Um, yeah. OBVI. But truly, there is something special about the combination of jalapeno peppers and cranberries.
So good!
Let's talk about how we make the recipe, shall we?
Cranberry-Jalapeno Jelly Ingredients
- Ripe Cranberries.
- Jalapeno Peppers. Chopped.
- Apple Cider Vinegar.
- Water.
- Sugar.
- Liquid Pectin.
How to Make Cranberry-Jalapeno Jelly - the Recipe Method
First, add the cranberries, jalapenos, vinegar and water to a large pot. Bring to a boil. Lightly boil 10 minutes, until the berries begin to pop and soften.
Squash the berries in the pot to squeeze out their juices. Strain into a large bowl. I used a food mill to get extra juices out, but a potato masher works great, too. You should have about 2.5 cups of liquid at this point.
Toss away the solids and add the liquid back into the pot.
Add sugar and swirl to incorporate.
Add pectin and boil for 2 minutes.
Cool and ladle into jars. Should fill about eight 8-ounce jars.
Cover and refrigerate, then let the jam set overnight.
BOOM! That's it, my friends! I hope you enjoy your cranberry-pepper jelly!
Sealing Jellies and Jams - The Water Bath Method
- Properly sealing jellies and jams is important for longer keeping. To do this, use jars that have been cleaned with soap and water, then held in hot water until you're ready for jarring.
- Or, you can sterilize the jars by boiling them in hot water for 10 minutes. Add 1 minute of boiling time for every 1000 feet of altitude. Set them into hot water while you prepare your jelly or jam.
- Wash and rinse the bands and lids.
- Next, prepare the boiling water canner or pot with enough clean water to cover the jars by at least an inch or 2. Bring the water to 180 degrees F. Just under a boil.
- Pour the hot jelly or jam into the sterilized jars, leaving 1/4 inch of head space. Wipe the jar rims and screw on the cleaned rings bands and lids. Place them onto the canning rack, ensuring the jars are 1-2 inches below the water.
- Bring the water to a boil and boil for 5 minutes, or 10 minutes if you're not using sterilized jars. Add an extra minute per 1000 feet elevation over 1000 feet.
- Remove the jars and set them onto a protected surface.
See the National Center for Home Food Preservation site for more information on proper canning.
Benefits of the Water Bath
Water bath processing super heats the air at the top of the jar, effectively killing any spores or yeast from the air, as you don't want to seal those in with lower sugar jams.
The method also makes for a stronger seal than simply letting the jelly or jam cool and pop.
Storing Jellies and Jams
Don't move the jellies or jams for at least 12 hours after you've made them, or you risk breaking the gel. After proper cooling, check the seals and store in a cool, dry place.
Your jellies and jams should last a year this way, but the flavor is still best if used within a few months.
Recommended Products
Here is a link to the jam/jelly jars that I personally use and prefer. Highly recommended. Affiliate link - FYI: Ball Mason 8oz Quilted Jelly Jars with Lids and Bands, Set of 12.
Serving Ideas for Cranberry-Jalapeno Jelly
- I like to spread a bit of jelly on toast or an English muffin in the morning, but honestly, there is so much more you can do with a good jelly.
- Think of it as a sauce. Pop it over freshly cooked fish or chicken for something quick and simple, or use it as the base for a glaze. Having a good jelly around can help you make any meal in a hurry.
Enjoy!
Recipe Tips & Notes
- Chili Pepper Burn. Wear rubber gloves if you’re concerned with feeling the burning sensation peppers can cause. If you do feel the skin burn, see How to Stop the Chili Pepper Burn.
- Food Processor. You can also use a food processor to more finely chop the peppers. Just don’t over process them, or you’ll get a mush.
- Sugar. You can make this recipe without so much sugar. Just be sure to use a low-sugar pectin and follow the instructions on the product label.
Try Some of My Other Popular Jelly and Jam Recipes
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Cranberry-Jalapeno Jelly Recipe
Ingredients
- 2 cups ripe cranberries
- 2 cups jalapeno peppers chopped (about 6-8 average size jalapeno peppers)
- 2 cups apple cider vinegar
- 1 cup water
- 6 cups sugar You can get away with 4 cups
- 6 ounces liquid pectin (2 pouches)
Instructions
- Add cranberries, jalapenos, vinegar and water to a large pot. Bring to a boil. Lightly boil 10 minutes, until the berries begin to pop and soften.
- Squash the berries in the pot to squeeze out their juices. Strain into a large bowl. I used a food mill to get extra juices out. You should have about 2.5 cups of liquid at this point.
- Toss away the solids and add the liquid back into the pot.
- Add sugar and swirl to incorporate.
- Add pectin and boil for 2 minutes.
- Cool and ladle into jars. Should fill about eight 8-ounce jars.
- Cover and refrigerate, then let the jam set overnight.
Video
Nutrition Information
NOTE: This recipe was updated on 11/1/19 to include new information, photos and video. It was originally published on 2/1/16.
Donna Novak says
Is straining the fruits necessary or can you leave it chunky?
Mike Hultquist says
You can leave it unstrained, Donna. Unstrained is technically a "jam", but GREAT either way. Enjoy!
Brown says
Can you use sure jel in place of the liquid pectin?
Mike Hultquist says
Yes, you can do that, but be sure to follow the measurements recommended by the product packaging.
Laura says
Is it possible to "can" this jelly instead of just refrigerating it? Since it has vinegar in it, will it keep on the shelf in a cool, dry, dark room? Would the water-bath method be safe for this recipe?
Mike Hultquist says
Laura, you should be able to process in a water bath, but check the acidity. A pH of 4.6 is considered shelf stable, though I recommend 3.5 for home cooks. You may need to add more vinegar or citrus.
Dennis says
Just made this and its great. My wife did not think she would like but she loved it. Want to know can you swap out the cranberries with blueberries or other fruit?
Mike Hultquist says
Great, Dennis! Absolutely, you can swap in other fruits. Enjoy!
Jonny says
Hi Mike! Ever add lime juice to the recipe? Sounds like not needed for preserving with the vinegar, but may add an interesting flavour?
Mike Hultquist says
Jonny, yes, lime juice is a very nice flavor addition. Let me know how it turns out for you. Enjoy!
Martha says
Can you put jalapeños in this and make it sweet and spicy?
Mike Hultquist says
Martha, yes, it includes both cranberries and jalapenos. It's great!
Melissa says
Is this recipe safe to can?
Mike Hultquist says
Yes, though you may want to add acidity, such as vinegar or citrus. Shoot for a pH of 3.5 or lower.
Maria says
Hi, By changing the servings to 45, the amount of pectin didn't change. Would you advise how much pectin would be required?
Thank you.
Love making your recipes!
Mike Hultquist says
Maria, it should be 9 ounces of pectin (3 packets of 3 ounces each). I appreciate it!
Phyllis Reed says
Can you use Stevea?
Mike Hultquist says
I believe you can, though I'm not sure how it will react with the gelatin.
Patti Seaney says
I just made this recipe and it is amazing!! I make your habanero jelly all the time. This one will be added to the rotation!!! Love it. Thanks Mike
Mike Hultquist says
Awesome, Patti! Super happy you like it! Thanks for sharing!
Linda says
How can I sub liquid pectin for powdered? its all I have. thanks
Mike Hultquist says
You can, Linda, YES, though check the product directions in case you need to adjust the ratios of pectin.
Linda says
Ok thank you! guess you understood what I meant when asked about switching pectins! Merry Christmas
Mike Hultquist says
Yep, got it! Let me know how it turns out!
Gidget Mckay says
I tried dry pectin. It turned out better with liquid pectin. I make jam for a living and I would not recommend using dry.. It has that jelly set with the liquid pectin..
Mike Hultquist says
I've had good success with both, but liquid is great for sure.
janeellen says
Do you include seeds of peppers?
Mike Hultquist says
I usually leave them in, but you can remove them if you'd like.
Cheryl Keadle says
I'm new to making jelly and this recipe was simple to follow and easy to make. The results were delicious. I definitely will be making this again and again. Thanks.
Mike Hultquist says
Excellent! Glad you enjoyed it, Cheryl!
Anne Hashimoto says
Hello - I noticed in the video you add the water with the sugar and pectin but in the recipe the water is added at the beginning with the vinegar. When should the water be added for best results.
Michael Hultquist - Chili Pepper Madness says
The recipe works either way, Anne. Enjoy.
Judy P says
I'm a stingy miser, what do you do with the pulp after you strain it out? Surely you could add it to some cream cheese and use it for a dip?
Michael Hultquist - Chili Pepper Madness says
Judy, yes, that is all very usable. You can swirl it into soups and stews, make rubs, etc. I love to dehydrate mine to make seasonings. I have a post on this here: https://www.chilipeppermadness.com/recipes/seasonings-from-hot-sauce-pulp/
Joyce says
Will reducing the jalapeños and adding more cranberries change the amounts in other ingredients
Michael Hultquist - Chili Pepper Madness says
No, Joyce, you can do that without issue.
Cathy says
What consistency will it be? A stiff gel or soft gel? The jelly was firming up before I finished filling up the jars. I saw after that most cranberry recipes with approx amount of cranberry say only 1 pouch of liquid pectin but here it's 2. The taste is very good. Used 5 cups of sugar but will reduce again next time to 4-4.5 cups. But will see the consistency after it stays in the fridge awhile.
Michael Hultquist - Chili Pepper Madness says
Cathy, it is a gel, not too stiff or hard. You really need to review the pectin product you're using to make sure it is being used properly. Products can vary. Enjoy.
Lori Lee says
Can you put the berries & peppers in a processor & then add them back to the jelly for texture?
Michael Hultquist - Chili Pepper Madness says
Lori, absolutely. You can leave in the solids, which is technically a "jam". Enjoy!
Noraliz Morris says
I am excited to try this recipe! I would like to give these out as gifts with my cookie baskets. Do they still need to be refrigerated if you go through the canning process?
Michael Hultquist - Chili Pepper Madness says
Noraliz, if you can them, then you can keep them out of the fridge until they are opened. Enjoy!
Kemper says
I made this but substituted serranos for the jalapenos. Jalapenos here can be either good and hot, or sweet as a bell pepper. The serranos are always hot. So I used twice as many serranos and it came out wonderfully. A very nice cranberry flavor coupled with the spicy serranos and tempered by the sweetness. These will be part of my annual canned goods Christmas gifts.
Michael Hultquist - Chili Pepper Madness says
Outstanding! Thanks for sharing, Kemper! Perfect Christmas gifts for sure!
Rachelle says
Thanks again for this recipe! I made it the other day (as jam, not strained) and it’s so delicious. We’re sending some out as gifts. I was wondering if it’s ok for next time to add a little butter to it next time to prevent foaming. My batch definitely foamed quite a bit as the boiling got going. Or if you have a different tip to deal with the foam? Thank you.
Michael Hultquist - Chili Pepper Madness says
Thanks Rachelle. I think a little butter would be fine, especially if you are getting a lot of foam. I hope they are enjoyed!
Vicki says
Just wondering if I can use cranberry cocktail juice instead of if the water used? Also, I want to add apple cider vinegar because these will be gifts and I have no idea how long people might leave on their shelf before eating.
How much vinegar would I use for this recipe?
Michael Hultquist - Chili Pepper Madness says
Vicki, yes, that would be great, actually. You can use 2 cups ACV and 1 cup cranberry juice. Let me know how it turns out for you. Enjoy!
Rachelle says
We’re excited to try this recipe. Thank you for sharing it! I saw that some people are doing it as a jam, without straining out the solids. I’d like to do it that way, too. Does it change the recipe or ratios in any way? Does it mean I should add more pectin or other ingredients if I’m including more of the solids, since it would increase the volume? Thanks for your help! 🙂
Michael Hultquist - Chili Pepper Madness says
Rachelle, not really. You can follow the recipe as-is, but don't strain it. Follow one of my jam recipes for any ratio suggestions: https://www.chilipeppermadness.com/chili-pepper-recipes/jellies/scotch-bonnet-peach-pepper-jam/
Earlene Petrey says
So can I fill jars and store in freezer until I need them? I guess I’m asking if this is a freezer jam/jelly?
Michael Hultquist - Chili Pepper Madness says
Earlene, I have never frozen this particular jelly, but you can freeze most jellies. I don't think you'll have any issues with this one. If you do, let me know how it goes.
Patrick says
Mike,
My family and I love this recipe, as with everything else we've made on your site. I went a bit crazy with this yesterday and now have a half gallon of cranberry jelly here at my house, so I'm going to have to get creative with our uses for it. We substituted the jalapenos for habaneros, and it turned out great. I've also been cooking through your Spicy Food Lovers' Cookbook that my 9 year old got me for my bday last week.
Thank you for all the hard work that you put into this website and your cookbooks.
-Patrick
Michael Hultquist - Chili Pepper Madness says
Hey, Patrick! Excellent, thank you! I greatly appreciate your comments, and I'm super happy you are enjoying the jelly and recipes. Yep, that's a lot of cranberry jelly! I love it. Take care.
Ruth Kaiser says
I love this recipe. I've already made 3 batches over the last two days after picking all my peppers due to a frost advisory. The second batch is quite a bit hotter than the other two, but I believe that is because I boiled the peppers and cranberries for longer than the 10 minutes stated in the first step -- guess I lost track of time. I used mostly serrano peppers with only a few jalapeno because that is what my garden produced. Regarding Step 5, I followed the instructions included with the pectin, i.e., full boil for 1 minute prior to adding pectin and then boil for 1 minute after adding pectin. Finally, I processed in a hot water bath. The consistency is perfect. Thanks for a great recipe.
Michael Hultquist - Chili Pepper Madness says
Thanks, Ruth! Glad you enjoyed it!
Lea says
I defiantly want to try your recipe but am confused in your directions when you say in step number 5. To cool and ladle into jars, I always thought your had to pour hot jelly into sterilized jars.
Then in your tips you say to pour hot jelly into jars.
So it is confusing .
Michael Hultquist - Chili Pepper Madness says
Lea, just cool enough to handle. You can hot pour.
Suzie says
I made this with highbush cranberries today - it’s beautiful- but no heat as I live in a one store town 120 miles from the next store and you get what they got for jalapeños and we haven’t had any with any heat lately, I should of planned accordingly....Next time I’ll add some other type. Thanks!
Michael Hultquist - Chili Pepper Madness says
Sorry to hear it wasn't perfect because of your pepper choices, Suzie. That is quite a small town. Take care.
Diana says
Hello how long to process in a water bath? 10 minutes or more?
Michael Hultquist - Chili Pepper Madness says
Diana, 10-20 minutes is ideal, depending on your elevation.
Greg Kenrick says
Mike,
I have never used vinegar in my pepper jams before, only my hot sauces. Is there a reason you used it in this recipe that I am not seeing? Absolutely love your work on this site!
Thanks, Greg
Michael Hultquist - Chili Pepper Madness says
Hi, Greg. The vinegar lets the jelly keep longer, and I like the touch of tang in the flavor. You can skip it and use juices or water instead. Let me know how it turns out for you. Enjoy!
Beau says
Hey Mike,
I made the Jelly but it did not set up very well. After I made your recipe it made about 4 cups of liquid after everything was mashed and drained/separated. I imagine I need to limit the overall amount of liquid used to 2.5 cups as you indicated. Thanks again!!!
Michael Hultquist - Chili Pepper Madness says
Hey, Beau. You can also try to reprocess the jelly again in the pot with some extra pectin to get it all to set. Let me know how it goes.
Beau says
Hey Mike,
If not straining out the fruit to make a jam, does it change the amount of pectin required for it to setup? I assume 6oz liquid Pectin = 1 box Powdered Pectin like Sure Jell. Thanks again for providing the recipe. Can't wait to make it!!!!
Michael Hultquist - Chili Pepper Madness says
Hey, Beau. Use the same amount of pectin for jam as jelly, as the recipe is basically the same with straining for jelly. I have been able to get away with using half of the pectin sometimes. It really depends on the brand you're using. I would check with the instructions that come with the pectin box/packet for amounts. Let me know how it turns out for you! Enjoy.
Beau says
Hey Mike, does the type of vinegar matter? I imagine if I have distilled white vinegar it should be fine
Michael Hultquist - Chili Pepper Madness says
You can use any kitchen vinegar that's made for cooking, Beau. That should be fine.
Barb says
Hi Mike. ???? I agree with previous reviewer Wendy - all that beautiful fruit & flavour, such a shame to waste it! So when I made my first batch a couple of weeks ago, I left it in - added the sugar & pectin & proceeded with the recipe. The result is fabulous! It's a brilliant, glistening jelly bejeweled with crimson berries - some whole, some I chopped with the (mostly red) jalapenos. It's gonna look absolutely gorgeous over cream or soft goat cheese - a baked brie, or, erm, right off the spoon. Lol. ????
I've just made the second batch, increased the peppers to 10 & added half a finely chopped scotch bonnet, because I love a little extra kick. I reduced the sugar to 5 cups both times - it's PERFECT! ???? Thanks ever so much for this great recipe Mike! ????
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Barb! Super happy you enjoyed it! I LOVE the addition of the scotch bonnet. That'll heat things up for you nicely! Enjoy the jam!!
Wendy says
I am wondering why you remove the solids? I would like to keep them in touch look prettier in the jar and on a cream cheese block, etc.
Michael Hultquist - Chili Pepper Madness says
Wendy, you can absolutely keep the solids. When you do that, it is technically a jam, not a jelly. But I love it both ways! Enjoy!
Cody says
Seriously this was outstanding! I used it along with cream cheese for a Ritz cracker dip and it was a huge success. I only made half a batch and regret it because it will be gone too fast. Great recipe and base for a lot of meals!
Michael Hultquist - Chili Pepper Madness says
Thanks, Cody! Glad you enjoyed it!!
Betsy says
I am going to try this! I love cranberries! We don't like things to be very spicy (crazy I am on your website right? ;-)) I love hot pepper jelly, I just don't want to make it too hot. Should I stick with 6 Jalapeno's and seed them? What do you think? Thank you!
Michael Hultquist - Chili Pepper Madness says
I hear you, Betsy. I have many recipes that aren't overly spicy. You can definitely tone it down by coring out the jalapenos, or use some jalapenos and some bell pepper for an even milder jelly. Let me know how it turns out for you! I'd love to hear.
Cody says
I used the recommended amount but removed half the seeds. Has a mild spice but a lot of jalapeno flavor. Really great taste and not too spicy
Peg says
This recipe sounds fabulous, but makes way more than I could ever eat by myself. Would it be okay to just halve all the ingredients?
Michael Hultquist - Chili Pepper Madness says
Peg, yes, you can cut everything in half. Let me know how it turns out for you. Enjoy.
SUSAN TRACY says
Hi Mike - I can a lot of jams throughout the yr, However, I'm not a fan of liquid pectin & never use it. Can this (or any of your jelly) recipe be made with the powder pectin?
Thanks
Michael Hultquist - Chili Pepper Madness says
Hi, Susan. Absolutely. Just be sure to check the ratios recommended on your powdered pectin product. The typical ratio is two tablespoons of powdered pectin for every packet of liquid pectin. Usually you should stir the powdered pectin into the sugar before using, rather than adding the liquid pectin at the end, but again, check the directions with the product you are using. Let me know how it turns out for you! I hope you enjoy it.
laura says
Hi! I see in your habanero pepper jam recipe you call for 1 1/4 cup apple cider vinegar. I saw in the comments on your jalapeño cranberry jelly you said you don't use vinegar in any of your jam or jelly products. Would I want to leave the vinegar part of the habanero jam out? thank you!
Michael Hultquist - Chili Pepper Madness says
Laura, I do use vinegar in some of my jelly/jam recipes. The vinegar is a preservative and will lower the pH of the jelly/jam to help it keep longer. If you plan on processing your jelly/jam in a water bath for preservation, you'll need to use vinegar.
Laura says
This recipe with cranberries sounds absolutely divine.
I make what I loosely call Cranberry Salsa for my Thanksgiving/Christmas turkey each year. It's a sweet, a little sour & a nice and spicy cranberry sauce.......
12 oz lightly boiled (drained) cranberries to which I add 1 clove minced garlic, 2-3 minced jalapenos, 3 minced scallions, juice of 3 limes & 1/2 cup sugar. Combine all ingredients over medium heat to dissolve sugar; cool and refrigerate.
I know what I'm doing tomorrow. It's jelly making day. Your posted cranberry/jalapeno jelly recipe has me excited.
Michael Hultquist - Chili Pepper Madness says
Awesome! Thanks, Laura! Let me know how it turns out for you. Your salsa sounds amazing, actually!
Carol says
I’m going to give this a try, but will be using Serrano’s as I have a lot. Question is do I have to drain. I would like to keep it as a jam and not strain it. Is this possible?
Michael Hultquist - Chili Pepper Madness says
Carol, you can keep in the serranos to make a jam, no problem. Let me know how it turns out for you!
Jim says
Hi Mike,
After visiting many jelly recipes I see that about 3/4's of them use vinegar, I am wondering why you do not use vinegar in any of your Jams and Jellies?
I have many boxes of sweet and hot peppers, from my garden, that I need to use. I have two dehydrators going now and plan to make jams, jellies, hot powders and hot sauces.
Jim
Michael Hultquist - Chili Pepper Madness says
Jim, the sugar acts as a preservative well enough, though if you're using a low sugar version, vinegar is fine to use.
Susan says
Hi,
I want to use Sure Jell low-sugar dry pectin as I want to can this, but don't know how much to reduce the sugar. Also, I want to make jam and don't know when to add the pectin? I have frozen cranberries I want to use as well. I appreciate any help you can give me.
Thank you.
Michael Hultquist - Chili Pepper Madness says
Susan, with low-sugar pectin, it usually asks for 1/2 to 1 cup of sugar. Check out this recipe for a low-sugar jam that uses low-sugar pectin. You usually stir it in at the beginning. Peach-Scotch Bonnet Pepper Jam.
Susan says
Thank you! I made your peach bonnet jalapeño jam and we love it!
I also made your kiwi jalapeño jam but haven't opened one yet.
Thank you for your advice.
Michael Hultquist - Chili Pepper Madness says
Excellent!!
Diane N says
I had success using Sure-Jell reduced /no sugar pectin (pink box).
Cooked Jam example: 10 cups blueberries, chopped or mashed =6 1/2 cups chopped. Add 4 1/2 cups sugar, divided. Combine 1/4 cup of sugar with 1 package Sure-Jell low sugar together in a small bowl, stir into fruit. Bring to a full rolling boil, on high heat, stirring constantly. Stir in remaining sugar. Return to a full rolling boil and boil for exactly 1 minute. Ladle immediately into prepared jars and process as directed in water bath canner.
These directions are included in each packet of Sure-Jell.
Marcy spangler says
I used your recipe but used habanero's. It's is great. I think it will go great with pork or goose. Thanks for the recipe
Michael Hultquist - Chili Pepper Madness says
Awesome, Marcy! Glad you enjoyed it! Have a good one.
Sylvia says
Can you use other types of berries?
Michael Hultquist - Chili Pepper Madness says
Sylvia, absolutely. I've made this recipe with strawberries and blackberries as well. Works great! Let me know how it turns out for you.
Mary Harnish says
Can you process this in the canner?
REPLY: Mary, yes, you can. -- Mike from Chili Pepper Madness.
Jayjayjettplane says
Ive tried this twice now and it never tightens up i even used 2 packs of certo... what am i doing wrong?
REPLY: JayJay, sorry to hear. How strange? Do you think something might be wrong with that particular gelatin? Perhaps try a different brand? -- Mike from Chili Pepper Madness.
Judy says
I notice that there is no vinegar in this recipe although all the other pepper jelly recipes I found use vinegar. It's not needed?
REPLY: Judy, I do not always use vinegar in my jellies or jams, but it does help as a preservative. -- Mike from Chili Pepper Madness.
Patti says
Hi Mike, this looks delicious. am going to give it a try today, but have a couple questions. can you double or even triple this recipe? will it jell? Also you said to use 6 jalapenos, but if using habaneros to use 12? is that correct? Also do you seed your peppers?
thanks
Patti
REPLY: Patti, yes, this recipe will scale nicely. I'vedone big batches before. I don't always seed, but you can if you'd like. And yes on the amount of peppers, though you can probably even fit more. Let me know how it turns out for you! -- Mike from Chili Pepper Madness.
SJ says
Could you use cranberry juice instead of fresh cranberries?
REPLY: SJ, yes you can. Absolutely. -- Mike from Chili Pepper Madness.
Crystal Peters says
Can you use frozen cranberries with this if you don't have fresh?
REPLY: Hi, Crystal. YES, you can use frozen cranberries. Let me know how it turns out! -- Mike from Chili Pepper Madness.
Robin says
I was curious if you've ever made it as a jam and left some of the berries/peppers in the finished product?
REPLY: Robin, yes, you can leave in the bits and serve this as a jam. No problem at all! -- Mike from Chili Pepper Madness.
rachel says
do i need to finish canning process with water bath for this recipe?
REPLY: Rachel, you can process these if you'd like, or just seal and refrigerate and use within a month or so. -- Mike from Chili Pepper Madness.
Jim says
Don't you need some kind of acid such as lemon juice or vinegar before canning this jelly or do you only need acid when canning jam?
REPLY: Jim, it all depends on the ph level. FDA recommends 4.6 or below, though it's better to target 4.0 or lower just in case for boiling water bath canning. Cranberries are quite acidic, but it is always best to measure with a ph meter or strips. -- Mike from Chili Pepper Madness.
marty says
how many habanero peppers instead of jalapeno
REPLY: Marty, you can use 10-12 habanero peppers for this. -- Mike from Chili Pepper Madness.
Dianne M CASWELL says
Hi Mike,
I am wanting to make this recipes, but cannot get Fresh Cranberries in Australia. Can I use Frozen? Also I cannot get Red Jalapenos in my area though I do have them growing but not ready to pick, Can I use Green and still get the lovely Red colour of your Jelly. Thanks so Much for your help.... Dianne
Michael Hultquist - Chili Pepper Madness says
Hi, Dianne. Yes, frozen cranberries are just fine, and yes, you can also use green jalapenos. No problem at all!