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1 February 2016

Craving a sweet jelly? This easy-to-make jelly recipe with jalapeno peppers and cranberries 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.

Cranberry-Jalapeno Jelly Recipe

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.

They go together like peanut butter and jelly!

Sorry, couldn’t resist. 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.


Cranberry-Jalapeno Jelly Recipe

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

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.

5 from 2 votes
Cranberry-Jalapeno Jelly Recipe
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins

Easy-to-make jalapeno jelly recipe made with jalapeno peppers and cranberries. Delicious and sweet.

Course: Appetizer
Cuisine: American
Keyword: cranberry, jalapeno, jam, jelly
Servings: 30
Calories: 158 kcal
Author: Mike Hultquist
  • 2 cups ripe cranberries
  • 6 jalapeno peppers chopped
  • 3 cups water
  • 6 cups sugar You can get away with 4
  • 3 ounces liquid pectin
  1. Add cranberries, jalapenos and water to a large pot. Bring to a boil. Lightly boil 10 minutes, until the berries begin to pop and soften.
  2. 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.
  3. Toss away the solids and add the liquid back into the pot.
  4. Add sugar and swirl to incorporate.
  5. Add pectin and boil for 2 minutes.
  6. Cool and ladel into jars. Should fill about eight 8-ounce jars.
  7. Cover and refrigerate, then let the jam set overnight.

Nutrition Facts
Cranberry-Jalapeno Jelly Recipe
Amount Per Serving
Calories 158
% Daily Value*
Sodium 1mg0%
Potassium 12mg0%
Carbohydrates 41g14%
Sugar 40g44%
Vitamin A 35IU1%
Vitamin C 4.2mg5%
Calcium 2mg0%
* Percent Daily Values are based on a 2000 calorie diet.



  1. 5 stars
    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.

    1. Michael Hultquist - Chili Pepper Madness

      Awesome! Thanks, Laura! Let me know how it turns out for you. Your salsa sounds amazing, actually!

  2. 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?

    1. Michael Hultquist - Chili Pepper Madness

      Carol, you can keep in the serranos to make a jam, no problem. Let me know how it turns out for you!

  3. 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.


    1. Michael Hultquist - Chili Pepper Madness

      Jim, the sugar acts as a preservative well enough, though if you’re using a low sugar version, vinegar is fine to use.

  4. 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.

    1. Michael Hultquist - Chili Pepper Madness

      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.

    2. 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.

  5. Marcy spangler

    5 stars
    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

    1. Michael Hultquist - Chili Pepper Madness

      Sylvia, absolutely. I’ve made this recipe with strawberries and blackberries as well. Works great! Let me know how it turns out for you.

  6. Mary Harnish

    Can you process this in the canner?

    REPLY: Mary, yes, you can. — Mike from Chili Pepper Madness.

  7. Jayjayjettplane

    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.

  8. 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 use vinegar in my jellies or jams. — Mike from Chili Pepper Madness.

  9. 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?


    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.

  10. Could you use cranberry juice instead of fresh cranberries?

    REPLY: SJ, yes you can. Absolutely. — Mike from Chili Pepper Madness.

  11. Crystal Peters

    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.

  12. 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.

  13. 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.

  14. 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.

  15. how many habanero peppers instead of jalapeno

    REPLY: Marty, you can use 10-12 habanero peppers for this. — Mike from Chili Pepper Madness.

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