Cranberry orange jalapeno jelly is a clear, ruby red pepper jelly with a gentle heat and a bright citrus finish. Cranberry juice gives it the deep color and a little tartness, fresh orange juice and zest make it taste like the holidays, and finely chopped jalapenos add a warm kick that builds slowly. Spoon it over a block of cream cheese, serve it with crackers, or brush it on ham. One batch makes about 6 half pints.
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More pepper jellies
- Red Pepper Jelly
- Spiced Cranberry Orange Jalapeno Jelly
- Cranberry Jalapeno Pepper Jelly
- Cranberry Apple Jalapeno Jelly
- All our jams and jellies
Ingredients
- 2 1/2 cups 100% cranberry juice blend
- 1/2 cup fresh orange juice
- 1 tbsp finely grated orange zest
- 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
Read the juice label before you buy it. A bottle marked 100% juice blend sets reliably, while cranberry juice cocktail has added sugar and water and can leave the jelly runny. The vinegar needs to say 5% acidity on the label, because that level is part of what makes the jelly safe to keep on the shelf.
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Getting the jalapenos right
The jalapenos should be chopped very small, close to the size of the zest. Big pieces float to the top of the jar, while tiny ones stay spread through the jelly and give every spoonful the same heat. A food processor does this quickly; pulse a few times and stop before the peppers turn to paste.
Most of the heat sits in the seeds and the white ribs. Remove them for a mild jelly that suits a family table, or leave some in if you like it hotter. Wear gloves while you chop, and keep your hands away from your eyes until you have washed them.
Mixing red and green
The jelly looks prettiest when you can see small green flecks in the red. Use green jalapenos for that look. Red jalapenos taste a little sweeter, but they disappear into the cranberry color.
Why the sugar goes in all at once
Powdered pectin needs to dissolve in the juice first and come to a hard boil before any sugar touches it. Measure the 5 cups into a separate bowl ahead of time so you can tip it in the moment the pot is boiling. Adding it slowly or in batches cools the pot down and stops the pectin from doing its job.
A full rolling boil is one you cannot stir down. The whole surface bubbles hard even while you stir. Start counting the 1 minute only when the pot is back at that point after the sugar goes in, and use a timer so you do not guess.
Do not cut the sugar. In this kind of jelly it does more than sweeten. It helps the pectin set and it helps the jars keep on the shelf. If you want a lower sugar version, you need a pectin made for low or no sugar recipes and the recipe that comes with it.
For a sweeter holiday jar without the heat, our spiced Christmas jam with orange pairs strawberries and cranberries with cinnamon and cloves.
For a cranberry jelly with raspberry sweetness, try this cranberry raspberry jalapeno jelly .
For another cranberry pepper spread, try cranberry pineapple habanero jelly with crushed pineapple and finely chopped habaneros.
If you enjoy citrus in pepper preserves, our jalapeno lime pepper jelly pairs fresh lime juice and zest with green peppers.
For a version with clear apple juice in place of orange, try our cranberry apple jalapeno jelly .
If you like this one, try our Spiced Cranberry Orange Jalapeno Jelly too.
Skimming and filling the jars
Foam forms on top as the jelly boils. Skim it off with a metal spoon right after you take the pot off the heat, so the finished jars come out clear and glowing. A small knob of butter stirred in before the boil cuts down on foam, but it is not needed.
Keep the jars hot until you fill them, either in the canner water or in a warm oven. Hot jelly poured into cold glass can crack it. Leave exactly 1/4 inch of space at the top, wipe each rim with a clean damp towel, and screw the bands on until they are just finger tight.
Processing and setting
Lower the jars into the boiling water canner, make sure the water covers them by at least an inch, and start the 10 minutes once the water is back at a full boil. Above 1,000 feet, add 5 minutes. Lift the jars out and set them on a towel without tilting them.
Pepper jelly can look loose for the first few hours. Give it a full 24 hours on the counter before you decide it has not set. Press the middle of each lid the next day; if it does not flex or pop, the jar has sealed. Any jar that did not seal goes in the fridge and gets used first.
How to serve it
The classic way is to pour a few spoonfuls over a block of cream cheese and set crackers around it. It is just as good on a cheese board next to sharp cheddar or brie, brushed over a ham or pork tenderloin in the last minutes of baking, or stirred into a little warm water as a glaze for meatballs. A jar with a bow on top also makes an easy holiday gift.
If you like this one, try our cranberry jalapeno pepper jelly or the cranberry pineapple jalapeno jelly .
More homemade jellies for the pantry: the green jalapeno pepper jelly , a sweeter pineapple jalapeno jelly and the red pepper jelly . For the holiday table there is also our spiced Christmas jam .
Questions about cranberry orange jalapeno jelly
Why didn’t my jelly set?
The usual reasons are a boil that was not fully rolling, a boil shorter than 1 minute after the sugar, or cranberry juice cocktail instead of a 100% juice blend. Wait the full 24 hours before you judge it.
Can I double the batch?
No. Pectin jellies set best in single batches. Make two batches one after the other instead.
Is it very spicy?
With the seeds removed it is mild, more warm than hot. The sugar and orange soften the heat a lot.
Can I skip the canning step?
Yes, if you plan to keep it cold. Unprocessed jars go straight into the fridge and should be eaten within 1 month.
Tip: Zest only the orange part of the peel; the white pith turns the jelly bitter.
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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
Cranberry Orange Jalapeno Jelly
Ingredients
Instructions
Combine the cranberry juice, orange juice, zest, vinegar, jalapenos and pectin in a large heavy pot.
Bring to a full rolling boil over high heat, stirring constantly.
Add all the sugar at once, return to a full rolling boil and boil hard exactly 1 minute. Remove from the heat and skim.
Ladle into hot half pint jars with 1/4 inch headspace, wipe the rims and add lids and bands.
Process in a boiling water canner for 10 minutes (add 5 minutes above 1,000 feet). Sealed jars keep 1 year; refrigerate opened jars up to 1 month.
Notes
Zest only the orange part of the peel; the white pith turns the jelly bitter.
Use a 100% juice blend, not cranberry juice cocktail. Let the jars set 24 hours.