Cranberry Jalapeño Pepper Jelly

posted in: Jelly, Pepper Jelly, Recipes | 0
Cranberry Jalapeño Pepper Jelly

Category: Jelly, Pepper Jelly, Recipes

Cranberry Jalapeño Pepper Jelly


  • 1 Cup Cranberries, finely chopped
  • 1 Cup Green Bell Pepper
  • 1 Cup Jalapeño Peppers, finely chopped
  • 1 Cup Strawberries, crushed
  • 1 Cup Apple Cider Vinegar
  • 7 Cups Sugar
  • ⅓ Cup Pacific Pectin Mix


  1. Add prepared fruit, peppers and vinegar to 6 or 8 quart pot.
  2. Begin heating on high and stir in Pacific Pectin Mix.
  3. Bring to alow boil for one minute.
  4. Stir in half the sugar, bring back to a near boil then add remaining sugar.
  5. Bring to a hard boil (that cannot be stirred down) for 1 minute.
  6. Remove mixture from heat and begin filling jars immediately.
  7. Invert jars (8 oz. or smaller) for 10 minutes. For jars larger than 8 oz., invert for 15 minutes. This will help evenly disperse the peppers.

Note: Strawberries tend to generate excessive foam. If desired, add Pacific Food Grade Antifoam to the fruit before adding the pectin to reduce foam (before step 2).


Brix 66-67

pH 3.3-3.5

Yield: Nine 8 oz. jars

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