Pepper jelly and jalapeño jam are two of my favorite preserves. I love the contrast of sweet, spicy and slightly tangy — especially spread thickly over toast layered with cream cheese or mild goat cheese. Sometimes I add lettuce or sprouts to pretend it’s healthy, but mostly I reach for the jelly and nothing else.
This cranberry-pepper jelly comes from Bon Appétit (November 2011). Combining tart cranberries with bright peppers makes a vibrant, spicy jelly with just enough sweetness to balance the heat. It’s a lovely accompaniment for Thanksgiving turkey, roast chicken, or simply served on toasted bread with soft cheese. I’ll admit I ate plenty of it straight from the jar.
I followed the original recipe closely, with only minor tweaks to the method for clarity.
📖 Recipe
Spicy Cranberry Pepper Jelly
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Ingredients
- 3 red bell peppers seeded and finely chopped
- 2 long red chili peppers seeded and finely chopped
- 200 grams granulated sugar
- 7.5 mL crushed hot pepper flakes
- 1.25 mL fine kosher salt
- 15 mL fresh lemon juice
- 60 mL liquid pectin (Certo or similar)
- 750 mL frozen cranberries thawed (or use fresh)
Instructions
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In a medium saucepan, combine the chopped peppers, granulated sugar, crushed pepper flakes and salt. Let the mixture sit at room temperature for 30 minutes so the peppers begin to release their juices.
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Place the pan over medium heat and bring the mixture to a simmer, stirring occasionally. Make sure the sugar dissolves completely.
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When the sugar is dissolved, stir in the lemon juice and liquid pectin. Continue simmering for about 10 minutes.
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Add the cranberries and simmer gently for another 10 minutes, or until the berries have burst and the mixture thickens slightly.
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Ladle the hot jelly into sterilized jars, leaving appropriate headspace. Let cool completely, then refrigerate. For shelf-stable jars, follow your jar manufacturer’s instructions for sealing and processing.
Notes
Nutrition
Carbohydrates: 5g
Protein: 0.1g
Fat: 0.1g
Sodium: 13mg
Fiber: 0.4g
Sugar: 5g
Nutrition information is automatically calculated and should be used as an approximation.