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.
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!
Debi says
ooh - I do like that idea! Thanks for sharing 🙂
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.