Cranberry Pepper Jelly is an easy, sweet spicy jelly that is perfect as a glaze, as an addition to appetizers and is perfect for a unique gift for the holidays!
Don’t miss our complete step by step guide to canning.
Gifting jams and jellies is one of my favorite things to do for the holidays, for hostess gifts and for special occasions.
Everyone has their favorite so I keep track of that in a spreadsheet, so that I am sure to give my loved ones exactly what they like.
Can you substitute different peppers?
Yes, absolutely. If you would like to make a hotter jam, use habanero or scotch bonnet peppers or add 2-3 jalapenos. For a milder jam, use only one jalapeno, or substitute poblano.
What you need
- whole cranberries (fresh cranberries or frozen cranberries)
- jalapeño peppers
- vinegar
- sugar
- low sugar pectin
How to make it
- Sort & wash cranberries. Measure pectin and add 1/2 cup sugar to it.
- Add vinegar and water to large stock pot.
- Chop and remove seeds from jalapenos. 1 cup of jalapenos makes a fairly mild jelly.
- Add peppers and berries to the vinegar and water to pan.
- Bring to boil.
- Reduce heat.
- Simmer for about 10 minutes until everything is soft.
- Add the cranberries and pepper mixture to a food processor or blender.
- Blend until very smooth. (you can add some of the liquid from the pan to help break up the cranberries and peppers, if you need to)
- Return to the saucepan.
- Add sugar/pectin mixture. Bring to rolling boil.
- Add the remainder of the sugar.
- Bring back to a full rolling boil. Boil hard for 1 minute.
- Fill hot jam into hot jars.
- Wipe lids.
- Attach lids. Tighten bands finger tip tight.
Process jars for 15 minutes for pints, adjusting for altitude. Here is guide, if you are over 1000 feet above sea level.
What can you do with cranberry pepper jelly?
- I love making glazes for chicken fish or pork with sweet and spicy jellies.
- Use it in place of BBQ sauce when grilling. Add it the last 10 minutes of cooking time so that it doesn’t burn.
- Use it for a festive holiday season appetizer. Top blocks of cream cheese with jelly and serve with crackers for an easy appetizer.
- Mix it with cream cheese, adding mayonnaise to make it more spreadable for a festive spread for the holidays.
- Try it on a peanut butter sandwich for a fun new twist.
- Have it on an English muffin for a breakfast that is sure to wake you up.
- Top a leftover turkey sandwich with the jam for a nice kick.
- These jars make a great holiday or hostess gift.
Other recipes featuring hot peppers
- Candied jalapenos
- Jalapeno pepper jelly
- Spicy jalapeno relish
- Spicy grilled cheese
- How to make chipotle peppers
- Chipotle in adobo sauce
- Chipotle aioli
- 5 easy ways to dry peppers
- Fermented peppers
- Fermented hot sauce
Tools I Use
Want to learn how to grow your own jalapenos? If you love growing your own produce, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss our How to Start a Garden Series!
The first section is Planning Your Garden. Second is Preparing the Garden Site.
The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance.
The last is Harvesting a Garden and Preserving the Harvest, this article has over 100 FREE recipes for preserving your harvest!
That’s how easy it is to make this delicious cranberry pepper jelly.
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I hope you enjoyed the recipe today!
Enjoy. And have fun cooking!
Cranberry Pepper Jelly
Ingredients
- 2 cups fresh or frozen cranberries
- 1 cup jalapeno
- 2 cups cider vinegar
- 1 cup water
- 4 cup Sugar
- 6 tbsp Ball RealFruit™ Low or No-Sugar Pectin
Instructions
- Sort & wash cranberries. Measure pectin and add 1/2 cup sugar to it.
- Add vinegar and water to large stock pot.
- Chop and remove seeds from jalapenos. 1 cup of jalapenos makes a fairly mild jelly.
- Add peppers and cranberries to the vinegar and water to pan.
- Bring to boil.
- Reduce heat.
- Simmer for about 10 minutes until everything is soft.
- Strain out the cranberries and pepper mixture with a slotted spoon to a food processor or blender.
- Blend until very smooth. (you can add some of the liquid from the pan to help break up the cranberries and peppers, if you need to)
- Return to the saucepan.
- Add sugar/pectin mixture. Bring to rolling boil.
- Add the remainder of the sugar.
- Bring back to a full rolling boil. Boil hard for 1 minute.
- Fill hot jam into hot jars.
- Wipe rims.
- Attach lids. Tighten bands finger tip tight.
- Process in water bath canning pot for 15 minutes. Turn of heat, allow jars to sit in hot water for at least 5 minutes.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
- I love making glazes for chicken fish or pork with sweet and spicy jellies.
- Use it in place of BBQ sauce when grilling. Add it the last 10 minutes of cooking time so that it doesn’t burn.
- Use it for a festive holiday appetizer. Top cream cheese with jelly for an easy appetizer.
- Mix it with cream cheese, adding mayonnaise to make it more spreadable for a festive spread for the holidays.
- Try it on a peanut butter sandwich for a fun new twist.
- Have it on an English muffin for a breakfast that is sure to wake you up.
- These jars make a great holiday or hostess gift.
Mary Beard
Hi! Since it is January (and I love this jelly) but I can’t find fresh or frozen cranberries, can I used cranberry juice instead??
Beth Neels
I think you could make it using juice although I haven’t tested it myself. I always buy an extra bag or two of cranberries and toss them in the freezer, so that I have them throughout the year. I might bump up the pectin a little to make sure you get a nice gel from the juice. If you try it, let me know Mary!
Brittany
Hi, I could only get liquid pectin, so wondering if i can still put it in the water after making it? tp seal it.
Beth Neels
Yes. you can . Add the liquid pectin at the end of the cooking process. Thanks for checking out the recipe Brittany!
Yvonne
Could you use Habanero peppers instead of jalapenos?
Beth Neels
Sure you could. It will be crazy hot though! Thanks for your questions Yvonne!
Valerie
It’s not clear to me how many jars I should buy.
Beth Neels
This recipe 5.5 pints. I have to set up the servings as tablespoons, since that is the normal portion size. 176 tablespoons is 5.5 pints. Thanks for checking out the recipe Valerie.
Joyce
Unable to fine low or sugar free pectin (sold out) can I use liquid pectin instead:
Beth Neels
Sorry for the delayed response Joyce. We are on vacation with spotty internet access. If you can’t find the low sugar pectin just increase the sugar to 6 cups to ensure that it gels. Thanks for checking out the recipe.
Christine M Crocker
Instead of adding more sugar, could I use an entire box of pectin?
Beth Neels
Sorry for the late response.
You would need to use low sugar or no sugar pectin. Then you can reduce the quantity of sugar used.
Susie
Made a batch this morning….love the sweet spicy combination! Makes a lovely little gift for Christmas baskets. Thanks for sharing!
Beth Neels
Thanks Susie! I’m so glad you like it. We just love it too! Happy holidays!
Gabby
Do you use the vinegar and water after you put cranberries in the blender or get rid of it. Not real clear to me
Beth Neels
Hi Gabby. You put the cranberry pepper mixture into the food processor then you can add some of the vinegar and water to thin, if needed. Then process it. After that, strain out the solids through a fine mesh sieve and proceed.
Susan
Hi Beth,
Sorry to bother you again, as I was reading the recipe again, I didn’t see how long to use hot water bath to extend the shelf life the jelly.
Do you use hot water bath for 10-15 minutes like other hot water bath recipes?
Thank you.
Susan
Beth Neels
Geez, I forgot to put it in the recipe card, it’s in the post, but I process for 15, then let sit in water for at least 5 minutes after that. I will add it. Thanks for bringing it to my attention! Let me know how it goes!
Susan
Hi Beth,
Can you use an immersion blender instead of a blender?
I’m looking forward to making this jelly, especially since the holidays are right around the corner.
Thanks for another wonderful recipe!
Susan
Beth Neels
Hi Susan, I’m not really sure that the product will be as smooth as if you used a blender. I blended for quite a long time to get it totally smooth. If you don’t mind a few chunks, that is fine too. It can be lumpy and not really affect the recipe.
Andrea Metlika
I love giving and receiving homemade food gifts. This cranberry pepper jelly sounds marvelous.
Beth Neels
So do I. One of favorite things to give and receive. Thanks Andrea!
Roxana
I love the combination of tangy, sweet and spicy. And what a wonderful color too. Great. post with pics. Mouth watering!
Beth Neels
Thanks Roxana! I’m glad you liked it!
Nathan
I’ve never had a jelly like this before; it seems the spicy and sweet would play really well off each other, and there are so many suggestions for what to use it for! Definitely going on my list of things to try.
Beth Neels
I think you will like it! Thanks Nathan!
Carrie Robinson
I am just loving the sweet, tart, and spicy thing happening here! 🙂 Yum.
Beth Neels
It is a fun combination. Thanks so much Carrie!
Erika
I love the cranberries in this pepper jelly. The perfect combination of sweet and spicy!
Beth Neels
Thank you Erica.
it’s really a great combination!