Jalapeno Cranberry Jelly
Yield:
1.0 servings
Added:
December 10, 2010
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Print This RecipeIngredients
3 cups cranberry juice
7 cups sugar
1 cup vinegar
2 pouches liquid pectin (3 oz. ea.)
red food coloring optional
Preparation
1
In a blender or food processor, chop jalapenos with cranberry juice until the peppers are fully chopped. Strain mixture through double-thick cheesecloth. In a large kettle, combine the strained juice with the sugar. Bring to a rolling boil, stirring constantly. Add vinegar and pectin and stir. Return mixture to a boil, and boil hard for one minute, stirring constantly.
2
3
Makes 8 half-pints.
4
Yield: 8 half pints
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