ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pepper Jelly

Prep time 5 mins
Cook time 15 mins
Yield Makes about 3 cups
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.


  • 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

How to Make It

  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.