Wednesday, December 3, 2014

Craisin Jalapeno Jelly

Sweet, tangy, spicy, this jelly is perfect with cream cheese and crackers, or use it as a glaze on grilled pork or chicken. It is also the perfect "made at home" gift for holiday gift giving.

1 3/4 cup dry red wine (can use cooking wine)
1/4 cup red wine vinegar
1 - 5 oz. package Craisins (dried cranberries)
10-15 slices pickled jalapeno peppers (make your own)
1 tsp. course-ground black pepper
3 1/2 cups sugar
1 pkg. Sure-Jell (pectin)
4 -1/2 pint canning jars (8 oz.)

In a large stock pot stir together the wine and craisins. Let sit 10 minutes for the craisins to re-hydrate.

Add vinegar, jalapeno pepper slices, black pepper and sure-jell. Bring mixture to a rolling boil over med-high heat stirring constantly.

Quickly stir in sugar and bring back to a rolling boil. Boil and stir 1 minute; ladle mixture into 1/2 pint canning jars.

Put jars in water bath canner with a rack on the bottom (any pot will do so long as the water covers the jars completely by 1-2").  

Cover and bring to a boil; reduce heat slightly and continue to boil 5 minutes.

Remove jars from canner and allow to cool on a kitchen towel.

Cooled jars can then be placed in kitchen cabinet. Keep any open jars in the refrigerator.

Jars are shelf stable for up to 1 year provided they remain sealed.

Yield:  4 - half-pint jelly jars (8 oz.)



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