Spicy Red Pepper Jelly


Makes 2 – 3 cups.

Wash and sterilized your jars and tops prior to using.


Using proper canning techniques this jelly will keep well for about 3 months.


6-8 Sweet Red Pepper, washed, cored and de-seeded
4-6 Haberno (very spicy) for less heat use Jalapeno, washed, cored and de-seed
1 cup cranberries, fresh or frozen
3/4 tsp Kosher Salt
1 Tblsp unsalted butter, reduces the frothing
2 cups Cane sugar
2 cups White Wine Vinegar


Cut peppers in half and seed them. Cut into 1” pieces
In the food processor, grind the peppers and cranberries.
Combine the ground peppers mixture, white wine vinegar, sugar,salt and butter in a saucepan.
Bring to a strong boil, then reduce to a simmer.
Cook for approximately one hour, until thickened, stirring occasionally.
When thick, pour into sterilized jars and either process in hot water or pressure can or refrigerate.