This is a spectacular, seasonal rendition of traditional pepper jelly. Instead of bell peppers I used cranberries and rather than jalapenos to bring out flavor with a touch of heat I upped the anti with Serrano peppers-almost twice as warm. So the red color of cranberry came through as bright red I used plain grain vinegar instead of the cider vinegar my books call for when making hot pepper jelly. The result was better than I could have imagined. I have presented this at two farmers’ markets sampling it over cream cheese.. Just one of about sixty hand made specialty products I offer the jars of this jelly flew off the table for the number one selling product two weeks running. Here’s the recipe:
CRANBERRY PEPPER JELLY
4 cups cranberries, washed and rough chopped
3/4 cup (shy)serrano peppers, chopped fine (seeds and veins left in)
3 cups white vinegar
13 cups white sugar
2 pouches liquid pectin (Certo)
Add all to pot except the pectin. On high heat, stirring often, bring to a strong boil. Hold for 1 minute. Add the pectin, return to a boil and time for exactly 2 minutes. Remove from heat. Pour into sterile 8 oz. canning jars using new, sterile lids. Invert for two minutes and then shake periodically to disperse particles throughout each jar until jelling occurs. Makes 12 jars.