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.
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.