Cranberry Apple Jalapeno Jelly

Cranberry apple jalapeno jelly is a ruby red pepper jelly made from cranberry juice, apple juice and a small amount of finely chopped jalapeno. It is sweet first, tart second, and warm at the finish. It suits anyone who wants a canning project that fits into one afternoon and gives a shelf of bright, sparkling jars.

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More pepper jellies

• Red Pepper Jelly
• Cranberry Jalapeno Pepper Jelly
• Cranberry Pineapple Jalapeno Jelly
• Apple Cinnamon Jalapeno Jelly
• All our jams and jellies

The recipe makes about 6 half pints, and sealed jars keep for 1 year. It is a short cook with one moment that matters, and we walk through it below so you know what to look for at each stage.

What goes into cranberry apple jalapeno jelly

• 2 cups 100% cranberry juice blend
• 1 cup apple juice
• 1/2 cup apple cider vinegar (5% acidity)
• 1/3 cup very finely chopped jalapenos
• 1 package (1.75 oz) powdered fruit pectin
• 5 cups granulated sugar, measured into a separate bowl

Two things to sort out before the pot heats up

Measure the sugar first

Five cups of sugar has to go into the pot all at once, while the juice is already at a hard boil. If you are scooping and leveling cups at that point, the mixture keeps boiling and the timing slips. Measure all of it into a separate bowl before you turn on the burner, and keep the bowl right next to the stove.

The same goes for the jars. The recipe calls for hot half pint jars, so have them warm and ready with lids and bands before you start. Once the jelly comes off the heat, you want to ladle it straight away.

Pick clear apple juice for a jelly that sparkles

The recipe is specific here: use clear apple juice, not cloudy cider. Cloudy cider carries fine pulp that stays suspended in the set jelly and dulls the color. Clear apple juice keeps the jar glassy and bright red, so the green flecks of jalapeno show through when you hold a jar up to the light.

Chop the jalapenos very fine. Small pieces stay evenly spread through the jelly as it sets, while bigger chunks tend to float to the top of the jar.

How to make it

• Combine the cranberry juice, apple juice, vinegar, jalapenos and pectin in a large heavy pot. A big pot gives the jelly room to foam up during the boil.
• Bring to a full rolling boil over high heat, stirring constantly. A full rolling boil is one you cannot stir down; the bubbles keep coming even while the spoon moves.
• Add all the sugar at once, return to a full rolling boil and boil hard exactly 1 minute. Start timing only once the boil is back at full strength. Remove from the heat and skim off the foam.
• Ladle into hot half pint jars with 1/4 inch headspace, wipe the rims and add lids and bands. A clean rim gives the lid a clean surface to seal against.
• Process in a boiling water canner for 10 minutes (add 5 minutes above 1,000 feet).

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Another easy fall spread to make alongside this one is our apple pumpkin jam , which needs no canner.

Why the one minute boil decides everything

Powdered pectin needs both heat and sugar to set, and the hard boil is where the two come together. Cut it short and the jelly can stay loose and syrupy. Let it run long and the set can turn stiff and gummy. Exactly 1 minute at a full rolling boil, counted after the sugar goes in, is the window the recipe is built around.

Skimming matters for looks more than taste. The foam that rises during the boil is mostly trapped air, and if it goes into the jars it sits as a pale layer on top. A few passes with a spoon before ladling keeps the jelly clear from top to bottom.

After processing, leave the jars alone. The jelly needs 24 hours to set, and it may look runny when it first comes out of the canner. That is normal at this stage, so give it the full day before you judge the texture.

Keeping the jars once they have set

The whole batch takes about 45 minutes of work, plus the 24 hours of setting time. Plan the day so the jars can sit undisturbed overnight; moving or tipping them while the pectin is still settling is the easiest way to end up with an uneven set.

Sealed jars keep for 1 year, which makes this a good jam day project. Once you open a jar, keep it in the refrigerator and use it within 1 month. Writing the date on each lid helps you keep track of both numbers.

If you enjoy a jar of pepper jelly on the table, try our cranberry orange jalapeno jelly or the warmly spiced apple cinnamon jalapeno jelly . For more heat, the cranberry pineapple habanero jelly brings it, and our raspberry jalapeno jelly is another bright red option for your canning shelf.

Frequently asked questions

Does the strength of the vinegar matter?

The recipe calls for apple cider vinegar at 5% acidity. Check the label on the bottle and use vinegar of that strength so the batch matches the recipe as written.

Do I need to change anything at high altitude?

Yes. The 10 minute processing time is for lower elevations. Add 5 minutes in the boiling water canner if you live above 1,000 feet.

Why does all the sugar go in at once?

Adding it in one go lets the mixture return to a full rolling boil quickly, so the 1 minute hard boil happens with all the sugar and pectin working together. Adding it slowly drags out the cooking and throws off the set.

My jelly looks runny right after canning. Did it fail?

Not yet. The recipe allows 24 hours for setting, so wait the full day before deciding. Most of the firming happens as the jars cool and rest.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us