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.
Norma says
When I brought the first ingredients to a boil I set aside for a bit to cook like the recipe called for then when I went to ladle it in the jars there was a white substance on top. What would this be? Tried stirring it thinking it would dissolve but it wouldn’t.
What could of caused this? It shows up in the jars.
Mike Hultquist says
Norma, it could be crystallized sugar or pectin if the heat was too high.
Vicki says
Since this is June, I cannot find fresh or frozen cranberries. Can I substitute 100% cranberry juice for the berries? If so what amount would I use?
Mike Hultquist says
Vicki, yes, you can do that. Use 1-1.5 cups cranberry juice. You might be able to do 2 cups, but I'd have to test this exact recipe.
victoria says
I plan on making this recipe although I have a couple of questions. Does the Jam/Jelly need to be refrigerated? If refrigeration is not required how long is the shelf life?
Mike Hultquist says
Victoria, this needs to be refrigerated unless you process it in a water bath or pressure canner for shelf storage. If you do this, it will still need to be refrigerated after opening, but will last a year or so on the shelf with processing. Without processing, it should last several months in the fridge.
Paul says
Hi again Mike and Patty,
This looks and sounds gorgeous!
I think I’ll wait until Autumn 2024 to make this, or rather a version of it using wild Rowanberries. I’m not sure if the Rowan, or Mountain Ash tree grows in your neck of the woods.
I shall have to gather them myself as they are not produced commercially but they are often planted as ornamentals by local authorities in the U.K. There is a plentiful supply of Crab Apples, that I will use for the pectin that they’re full of, available from Mother Nature, conveniently at the same time that she supplies the Rowanberries.
Rowan jelly is traditionally served with game, from Venison to Pheasant and Grouse, but the addition of chilli is not traditional at all! Lol
Mike Hultquist says
Thanks, Paul. Yes, you might try it with chilies, see you you enjoy it! Cheers!
Kathy Beeston says
If I want to can this, what would the time be for the boiling bath? Thank you
Mike Hultquist says
Kathy, 10 minutes is usually sufficient, or up to 20 minutes for higher elevations.
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.