Berry-Serrano Pepper Jelly

Turn up the heat with this sweet and spicy jam recipe. Try it for a snack, or open a jar for an appetizer with cheese and crackers.

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  • Serving Size: 1 tablespoon
  • Makes: 5 half-pint jars
  • Prep: 30 mins
  • Process: 5 mins

Berry-Serrano Pepper Jelly

Directions

  1. In a medium heavy saucepan combine cranberry juice, vinegar, and the serrano peppers. Bring to boiling; reduce heat. Simmer, covered, 10 minutes. Strain mixture through a fine-mesh sieve set in a medium bowl; discard peppers. Measure 2 cups liquid.
  2. In a 5- to 6-quart heavy pot combine the 2 cups strained liquid and the sugar. Bring to boiling over medium heat, stirring constantly to dissolve sugar. Quickly stir in pectin. Bring to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
  3. Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
  4. Process filled jars in a boiling-water canner 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

From the Test Kitchen

Up the Heat

For a hotter jelly, stir in serrano chile pepper slices with the pectin. Evenly divide the pepper slices among the jars.

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Nutrition Facts (Berry-Serrano Pepper Jelly)

  • Per serving:
  • 52 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 1 mg sodium ,
  • 13 g carb. ,
  • 0 g fiber ,
  • 13 g sugar ,
  • 0 g pro.
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