Spiced cranberry orange jalapeno jelly is the holiday version of pepper jelly. Cranberry and orange give it a bright, sweet tart base, the jalapenos add a gentle kick, and a cinnamon stick with a few cloves makes it smell like Christmas. Pour it over a block of cream cheese and put out crackers. It takes about an hour, plus a day to set, and makes about 6 half pints.
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More pepper jellies
- Red Pepper Jelly
- Cranberry Orange Jalapeno Jelly
- Cranberry Jalapeno Pepper Jelly
- Cranberry Apple Jalapeno Jelly
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What goes into the pot
- 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 cinnamon stick
- 4 whole cloves
- 1 package (1.75 oz) powdered fruit pectin
- 5 cups granulated sugar, measured into a separate bowl
Fish out the spices on time
The cinnamon stick and cloves go in at the start with everything else, and they come out as soon as the pot reaches a full rolling boil. Lift them out with a slotted spoon before the sugar goes in. Left in longer, they turn the jelly bitter in the jar. Count the cloves as you remove them so none get left behind.
Handling the jalapenos
Wear gloves when you chop them, and chop them very finely so the pieces stay suspended in the jelly. The 1/3 cup gives a mild warmth across 6 half pints. Jalapenos vary in heat, so each batch will be a little different.
How to make spiced cranberry orange jalapeno jelly
- Wear gloves for the jalapenos. Combine the cranberry juice, orange juice, zest, vinegar, jalapenos, cinnamon stick, cloves and pectin in a large heavy pot.
- Bring to a full rolling boil over high heat, stirring constantly. Lift out the cinnamon stick and cloves with a slotted spoon.
- 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.
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Waiting for the set
The jars will look liquid for the first few hours. Give them 24 hours on the counter before you tilt one. If the jalapeno flecks float to the top while it is still hot, you can gently turn the sealed jars after they have cooled a little, then leave them alone.
Serving and storing
The classic way is over cream cheese with crackers. It is also good as a glaze for meatballs, ham or chicken wings. Sealed jars keep 1 year, and an opened jar keeps 1 month in the fridge.
Our cranberry orange jalapeno jelly is the same idea without the spices, and the cranberry jalapeno pepper jelly is the simplest of the set. For a hotter jar, try the orange habanero jelly , and the hot pepper jelly baked brie shows another way to serve it.
Spiced cranberry jalapeno jelly questions
Can I use ground cinnamon instead of a stick?
Use the whole stick and whole cloves as written. Ground spices cannot be lifted out and would cloud the jelly.
What kind of cranberry juice should I use?
A 100% cranberry juice blend. Cranberry juice cocktail has added sugar and water and would change the set.
How do I make it hotter?
Leave a few of the jalapeno seeds in when you chop them. Keep the total at 1/3 cup so the recipe still sets.
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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
Spiced Cranberry Orange Jalapeno Jelly
Ingredients
Instructions
Wear gloves for the jalapenos. Combine the cranberry juice, orange juice, zest, vinegar, jalapenos, cinnamon stick, cloves and pectin in a large heavy pot.
Bring to a full rolling boil over high heat, stirring constantly. Lift out the cinnamon stick and cloves with a slotted spoon.
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
Fish out the spices before the sugar goes in, or the jelly turns bitter in the jar.
Allow 24 hours for the jelly to set.