Cranberry Raspberry Jalapeno Jelly

Cranberry raspberry jalapeno jelly brings together tart cranberry, sweet raspberry and a little pepper heat in a festive red preserve. If you enjoy fruit jelly with a peppery edge, this recipe makes about 6 half pints, with very finely chopped jalapenos suspended in the juice mixture.

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More pepper jellies

• Red Pepper Jelly
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• Cranberry Pineapple Jalapeno Jelly
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Ingredients for cranberry raspberry jalapeno jelly

• 2 cups 100% cranberry juice blend
• 1 cup 100% raspberry juice blend, or strained raspberry puree
• 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

Check the juice labels before you begin: the recipe specifies 100% cranberry and raspberry juice blends. The vinegar also has a stated strength, so use apple cider vinegar labeled 5% acidity. Keep the listed quantities together when preparing the batch.

Measure the sugar into its own bowl before the pot goes on the stove. It enters the mixture all at once, after the juice, vinegar, jalapenos and pectin reach a full rolling boil. Having it ready lets you concentrate on stirring instead of measuring beside a boiling pot.

Prepare the raspberry and peppers first

If you choose fresh raspberry puree, strain it through a fine sieve as directed in the recipe tip. This removes the seeds before the raspberry goes into the pot and helps keep the jelly clear and seedless. Complete that preparation before combining the ingredients.

The jalapenos need a very fine chop. Look over the measured peppers for larger pieces before adding them, since those pieces will remain in the finished jelly. Their small flecks give the red preserve its visible pepper detail without leaving large chunks.

Watch the boil before starting the timer

A full rolling boil continues bubbling across the surface while you stir. The first boil happens before the sugar goes in. Adding the sugar interrupts that boil, so wait until the mixture returns to a full rolling boil before timing the hard boil.

The timed hard boil is exactly 1 minute. Keep the distinction between returning to the boil and boiling for that minute clear as you work. Stir constantly during the initial heating, and have the timer ready so you can remove the pot from the heat when the timed boil ends.

Another cranberry option is this cranberry apple jalapeno jelly , made with clear apple juice for a sparkling jar.

Another one worth making: Raspberry Cranberry Christmas Jam .

Make and jar the jelly

• Combine the cranberry juice, raspberry juice or strained puree, apple cider vinegar, very finely chopped jalapenos and powdered fruit pectin in a large heavy pot.
• Bring to a full rolling boil over high heat, stirring constantly.
• Add all 5 cups of sugar at once. Return to a full rolling boil, then boil hard for exactly 1 minute. Remove from the heat and skim.
• Ladle into hot half pint jars, leaving 1/4 inch headspace. Wipe the rims, then add the lids and bands.
• Process in a boiling water canner for 10 minutes, adding 5 minutes above 1,000 feet. Allow for the stated 24 hours of setting time.

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Give the jelly time to set

The recipe lists 45 minutes for preparation and processing, plus 24 hours for setting. Plan around that setting period when deciding when to serve or give away the jelly. The hot mixture you ladle into jars has not yet reached its finished consistency.

Pay attention to the jar-filling details as well as the cooking steps. Leave the specified 1/4 inch headspace and wipe each rim before adding its lid and band. Skimming comes before ladling, so finish that step while the jelly is still in the pot.

Serving from the finished jars

Spoon out a portion once the jelly has set so you can see its red color and fine jalapeno pieces. Cranberry supplies the tart fruit character, raspberry brings sweetness, and the peppers add heat. The finely chopped peppers remain part of the jelly rather than being strained away with the raspberry seeds.

The supplied recipe states that sealed jars keep for 1 year and opened jars should be refrigerated for up to 1 month. Keep that opened-jar instruction with any jar you give away so the recipient has the same storage information.

For another fruit-and-pepper combination, try cranberry orange jalapeno jelly , raspberry jalapeno jelly or cranberry pineapple jalapeno jelly .

Questions about the ingredients

Can I use raspberry puree instead of juice?

Yes. The recipe allows 1 cup of strained raspberry puree in place of the raspberry juice blend. Pass fresh raspberries through a fine sieve to remove the seeds.

Does this recipe use powdered or liquid pectin?

It specifies 1 package, weighing 1.75 oz, of powdered fruit pectin. Add it to the initial juice mixture with the vinegar and jalapenos.

Can I reduce the sugar?

The supplied recipe gives 5 cups of granulated sugar and does not provide a reduced-sugar version. Use that amount to follow these directions.

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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