Pepper Jelly

A little sweet and a little spicy, homemade pepper jelly is the perfect glaze for meat, especially pork. This recipe is easy, just make sure it has time to set.
Makes about 3 cups


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1 1/2 cups cranberry juice
1 1/4 cups sugar
3 tablespoons finely chopped jalapeño peppers, with seeds
1 1/2 teaspoons lemon juice
Pinch of salt
1 (1/4-ounce) envelope unflavored gelatin


Prep: 5 Minutes
Cook: 15 Minutes

1. Combine first 5 ingredients and 1 cup water in a medium saucepan over high heat. Bring to a boil, reduce heat to low, and simmer 5 minutes or until sugar dissolves. Remove from heat, strain through a wire-mesh strainer, and set aside.

2. Place 1 cup strained liquid in refrigerator to cool. When cool, sprinkle gelatin over liquid; stir and let stand one minute. Add gelatin mixture to remaining liquid and whisk until blended and dissolved, about 5 minutes.

3. Transfer mixture to a storage container, and chill until jelly is set, 4 hours or overnight.

Created date

October 2007