2 cups ripe cranberries
6 jalapeno peppers, chopped
3 cups water (you can substitute one cup of water with orange juice)
6 cups sugar (You can get away with 4)
3 ounces liquid pectin
Add cranberries, jalapenos and water to a large pot. Bring to a boil. Lightly boil 10 minutes, until the berries begin to pop and soften.
Squash the berries in the pot to squeeze out their juices. Strain into a large bowl. I used a food mill to get extra juices out. You should have about 2.5 cups of liquid at this point.
Toss away the solids and add the liquid back into the pot.
Add sugar and swirl to incorporate. Add pectin and boil for 2 minutes.
Cool and ladle into jars. Should fill about eight 8-ounce jars.
Process in hot water bath 15 minutes
3 cups red bell pepper, finely chopped
1 cup green bell pepper, finely chopped
1/4 cup jalapeño pepper, finely chopped
1 cup apple cider vinegar
1 (1.75 ounce ) package SURE-JELL powder pectin*
5 cups white sugar
Begin by sterilizing six 8-ounce canning jars and lids according to the manufacturer’s instructions. Begin heating your water in a hot water canner for processing.
Place the red bell peppers, green bell peppers, and jalapeño peppers into a large saucepan over high heat. Mix in the apple cider vinegar and Sure-Jell pectin. Bring the mixture to a rolling boil while stirring constantly. Then, quickly stir in the sugar. Return to a boil and boil for one minute. Remove from the heat and skim off any foam.
Then, quickly ladle the jelly into your prepared jars, filling each to 1/4 inch from the top. Cover with flat lids; then screw on the bands tightly.
Place the jars into the canning rack, and slowly lower the jars into the canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil and process for five minutes.
Remove the jars and allow them to cool completely.
1½ cup finely chopped and seeded Red Bell Pepper
1 cup finely chopped and seeded Yellow Bell Pepper
1¼ cup finely chopped and seeded Green Bell pepper
¼ cup finely chopped and seeded Jalapeño
1 cup Apple Cider Vinegar
1.75oz package powdered pectin
5 cups sugar
6 8oz canning jars
Sterilize six 8oz canning jars and lids in boiling water.
Place all peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin.
Stir constantly. Bring to a rolling boil. Remove from heat.
Add sugar and place back on high heat. Return to a rolling boil for one minute.
Remove from heat. Skim off any foam from top.
Ladle jelly evenly into sterile jars, filling to ¼ inch from top of jar. Cover with flat lids and screw on screw bands tight.
Place jars into canner with hot water that is not boiling. Water should completely cover jar. Cook on high heat to reach a boil. Process for 5 minutes, Remove from heat.
When jars are completely cooled, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
⅔ Cups Hot Peppers (Jalapeno, habanero), finely minced
2½ cups apple juice
2 Tablespoons Vinegar
5 Cups Granulated Sugar
1 Package of Pectin
¾ Cup Water
Mix the first four ingredients (Pepper, apple juice, Vinegar, and Sugar) in a sauce pan and set aside.
Mix Pectin And Water and bring to a boil then boil for one minute
Stir All ingredients together, bring to a boil, reduce heat and stir until sugar is dissolved entirely.
Skim off any foam.
Add a drop or two of red food coloring if desired.
Strain and poor immediately into sterilized jars.
Water bath can according to jelly directions.