• Cooking Time:
  • Servings:
  • Preparation Time:


I made an extra hot batch for my husband this year and added 4 Habanero peppers to the mix!


  • 3 cups of cranberry juice
  • 1 cup of jalapeno peppers, chopped & seeded
  • 7 cups of sugar
  • 1 cup of vinegar
  • 2 pouches of liquid fruit pectin
  • 10 drops of red food coloring, optional


  • Have sterilized jars and lids ready to go. Place cranberry juice & peppers in a blender, cover & process until the peppers are fully chopped. Strain through a double thickness of cheesecloth. Pour the strained juice into a large kettle and add the sugar. Bring to a full rolling boil, stirring constantly.
  • Stir in the vinegar & pectin, return to a full rolling boil and boil for 1 minute, stirring constantly. Remove from heat, skim foam and add food coloring.
  • Pour into hot sterilized jars, leaving 1/4 inch headspace. Adjust caps. Process for 5 minutes in a boiling water bath.
  • Yield: 8 1/2 pints

Categories: Condiment, Sauce  Jelly 
© 2006-2017 BakeSpace, Inc. All Rights Reserved