|Cranberry Pepper Jelly|
In a medium saucepan combine jalapeno peppers, cranberry juice, and vinegar. Bring to a boil; reduce heat. Cover and simmer for 10 minutes. Strain mixture through a sieve, pressing with the back of a spoon to remove all the liquid. Measure 2 cups liquid. Discard pulp.
In a 4-qt. Dutch oven or kettle combine the 2 cups strained liquid and the sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin and, if desired, hot peppers. Return to a full rolling boil; boil for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
Immediately ladle jelly into hot, sterlized half-pint canning jars, leaving 1/4" headspace. If using, divide the 5 hot peppers among 5 jars. Wipe rims and adjust lids. Process in boiling water canner for 5 minutes. Remove jars, cool on wire rack. Jelly may require 2-3 days to set. Makes about 5 half-pints.
From: Better Homes and Gardens-Canning & Preserving
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