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Cranberry Jalapeno Jelly

(1 Votes)


  • 3 cups cranberry juice cocktail
  • 2 cups vinegar
  • 6 whole jalapeno peppers, fresh, seeded
  • 10 cups sugar
  • 1 package liquid fruit pectin, 6 oz.

Combine the first 3 ingred. Bring to a boil. Reduce heat to simmer 10 minutes. Strain to get 4 cups of liquid. Discard peppers. Sterilize jars for 10 minutes in boiling water. Combine liquid and sugar and boil rapidly. Stir in pectin. Return to full rolling boil for 1 minute. Remove from heat and skim off foam. Pour into hot jars. Boil lids in water for 10 minutes. Place caps on jars and place closed jars in water canner or large kettle. Cover with water by 1 inch. Bring to boil and boil 5 minutes. Cool till jars seal. You'll hear them ping. NOTES : Can be used as a glaze for meats. Makes a good glaze for quail.

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