Cranberry-Pepper Jelly (Hot)

From: nonoise

On Jun 29, 2008

easy and really good!

From: Ingy

On Jan 2, 2006

I made this recipe and Bergy's #35699 hot pepper jelly for holiday gifts. This was a first for canning and also a first for making jellies. It jelled very nicely. I added some jalepeno that I had processed in the food processer to give some texture to the jelly. The cranberry flavor is wonderful mixed with the spicy peppers. This is definitley a keeper!

From: Donna M.

On Sep 30, 2004

This jelly is awesome! I put the juice in the blender, then added the peppers and processed until they were very finely chopped. After dumping that in the pan I then rinsed the blender out with the vinegar and added it. I wanted the bits of pepper dispersed in the jelly, so that is why I omitted the straining. I also ground up a clove of garlic with the peppers - just because it sounded good. The jelly turned out just perfect. It jelled nicely. I added a bit of red food coloring to liven it up. Thanks, IB, for a really great recipe!

From: June Garritano

On Oct 16, 2002

This is the best hot pepper jelly I've had. I think the cranberry juice is what helps make it. I altered the recipe by using 3 habaneros which gave it a wonderful "heat". My friends love it. And yes, it is excellent poured over a block of cream cheese and and served on crackers.