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.
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.