ISO Recipe for Hot Cranberry Jelly

[Terri_A]

I have been making this for Holiday Gifts for several years now and somehow my recipe has vanished!!! Egads - a couple of friends and I are spending this coming Sunday making our annual batches of Jalapeno Pepper Jelly and Hot Cranberry Jelly (if I can locate our recipe).

In case I can't find mine - does anyone else have one? I know basically what's in it, but not the exact amounts!

Thanks a million!

[Mary Ann]

Here are a couple recipes--I use the first one originally posted by Linda in MO. The ingredients are the same, just the process is different.

Cranberry Jalapeno Jelly

Serve this jelly with cream cheese on crackers or use as a condiment with meat or poultry.
List of Ingredients
3 cups cranberry juice -- (or cran-raspberry juice)
1 cup jalapeno peppers -- chopped and seeded
7 cups sugar
1 cup vinegar
2 pouches liquid fruit pectin (Certo) -- 3 ounces each
10 drops red food coloring -- optional


Recipe
Prepare your jars and get all canning supplies ready (you'll need 8 half pint jars).

Place cranberry juice and peppers in a blender; cover and process until peppers are fully chopped.

Strain through a double thickness of cheesecloth.

Pour the strained juice into a large kettle; add sugar.

Bring to a full rolling boil, stirring constantly.

Stir in vinegar and pectin; return to a full rolling boil.

Boil for 1 minute, stirring constantly.

Remove from the heat; skim foam. Add food coloring, if desired.

Pour into hot sterilized jars, leaving 1/4 inch headspace. Adjust caps.

Process for 5 minutes in a boiling-water bath.

Source:
"Country Woman, July/Aug. 98"
Yield:
"8 (1/2 pints)"


* Exported from MasterCook *

Jalapeno Cranberry Jelly

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : printed copy To be tested

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Cups Cranberry juice
1 Cup Jalapenos Chopped and Seeded
7 Cups Sugar
1 Cup Vinegar
2 Pkgs Certo -- (3 oz.)

Put chopped seeded Jalapenos in to cheesecloth and tie into a bundle. Soak jalapenos in cranberry juice 20-30 minutes to desired

hotness. In large pot (5-8qts) add sugar and vinegar, then add cranberry juice. Squeeze any excess jalapeno juice into the mixture and

discard the cheesecloth bundle. Bring to a boil over high heat. Boil 1 minute. Add certo packets, return to a boil and cook for 1 minute.

Pack into clean sterilized jars, process 5 minutes.

Source:
"DeeDee Laszakovits"
S(Internet Address):
"http://ca.groups.yahoo.com/group/bedard_family/message/11"
Posted by mmbedard on the Fall 2005 canning thread

[Terri_A]

Thanks for posting that - I was a bit panicked...but my mother's a dear and just emailed me my recipe, as she had it in her stash....