As you may have noticed, we have an abundance of jalapeno peppers at the Davenport ranch. So for the last few weeks I've been trying my darndest to put them in everything I make! Tonight I tried a new jelly: Cranberry Jalapeno Jelly! I'm pleased to say, success!
Cranberry Jalapeno Jelly
Makes 2.5 pints/5 half pints
6 jalapenos, stemmed, seeded and quartered (wear gloves!)
1 cup apple cider vinegar
1.5 cups cranberry juice cocktail (I'd stay away from anything low sugar or diet though)
5 cups sugar
2 packets Ball liquid pectin (6 oz. total)
Bring jalapenos, vinegar and juice to a boil. Reduce and let simmer 10ish minutes. Remove pepper bits by straining. Combine pepper juice liquid with sugar and bring to a hard boil, stir continuously. Add pectin, keep at hard boil and cook for one minute. Remove from heat. Skim the foam and ladle into sterilized jars. Place in water bath for five minutes. Once cooled make sure the dent in your lids is depressed, otherwise just keep them in your fridge.
Jelly jelly, yum yums!
Note the pickled green tomatoes in the background. I'm waiting to eat them in a few weeks to determine if they're delicious enough to share with you! Stay tuned!