Small Batch Cranberry Hot Pepper Jelly Recipes

Steps:

• Finely chop pepper and chiles in food processor. Place in a small saucepan with water and vinegar and bring to boil. Reduce heat, cover, and simmer for 10 minutes. Strain through a coarse sieve, pressing with back of spoon to extract as much liquid as possible. Discard solids. Pour liquid through a jelly bag or clean, damp muslin.
• Combine strained liquid, thawed concentrate, and sugar in a medium non-reactive saucepan, bring to a boil over high heat, stirring constantly. Stir in pectin, return to a full boil and boil hard for 1 minute, stirring constantly. Remove from heat.
• Ladle into hot jars and process in a boiling water bath for 10 minutes.

Steps:

• Measure juice into a 6-8 quart saucepot.
• Add 3 cups water and stir.
• Add crushed hot peppers let stand for 1 hour.
• Measure sugar and set aside.
• Stir Fruit Jell pectin into juice and stir.
• Bring to a full rolling boil, stirring constantly.
• At once stir in sugar.
• Bring to a full rolling boil, one that cannot be stirred down.
• Stirring constantly, boil hard for 1 minute.
• Remove from heat.
• Skim off foam.
• Immediately ladle into hot glass jars, leaving ½-inch head space.
• Process for 5 minutes in a boiling bath water.
• Makes 7/8-ouince jars.

Steps:

• Place cranberry juice and jalapenos in a blender; cover and process until peppers are fully chopped. Strain through a double thickness of cheesecloth. , Pour the strained juice into a Dutch oven; add vinegar. Stir in sugar. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly. , Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

Steps:

• Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
• Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
• Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
• Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.

Steps:

• In medium saucepan combine jalapeño peppers, cranberry juice and vinegar.
• Bring to a boil and then reduce heat.
• Cover and simmer 10 minutes.
• Strain mixture through a sieve, pressing with back of spoon to remove all liquid.
• Measure 2 cups liquid.
• Discard pulp.
• In 4-quart kettle combine the 2 cups liquid and the sugar.
• Bring to a full rolling boil over high heat, stirring constantly.
• Stir in pectin and if using, add the whole hot peppers.
• Return to a full rolling boil; boil 1 minute, stirring constantly.
• Remove from heat and quickly skim off foam with a metal spoon.
• Ladle into hot, sterile 1/2-pint jars adding 1 whole pepper to each jar.
• Wipe rims, adjust lids.
• Process in boiling water bath for 5 minutes.
• Cool on wire rack.
• Jelly may require 2 to 3 days to set.