I love making jalapeno jelly. I have been looking for a recipe that would be festive to give out as a holiday party favor. I ran across this recipe from Taste of Home: http://www.tasteofhome.com/Recipes/Jalapeno-Cranberry-Jelly It is perfect for the holidays- Cranberry Jalapeno Jelly. I put it in cute little 1/2 cup size jars. One recipe will yield 16 small jars.
Cranberry Jalapeno Jelly
3 cups cranberry juice (I used concentrate and I only diluted with 2 cans of water instead of the usual 3)
1 cup seeded jalapeno peppers (If you like more heat, be my guest and use some Habanero peppers)
1 cup white vinegar
7 cups sugar
2 pouches (3 oz. each) liquid fruit pectin
10 drops red food coloring, optional
Place cranberry juice and jalapenos in a blender; cover and blend until very smooth. (I simplified the recipe here by not straining the juice as I didn’t feel that it was necessary.) Pour the juice into a large pan and add vinegar and sugar. Bring to a full boil stirring constantly. Stir in pectin and return to a full boil. Boil for one minute while stirring constantly. Remove from heat and skim off foam. Add food coloring if desired. Ladle hot mixture into jars. Wipe rims and screw on lids. Leave on counter until room temperature, then store in refrigerator until serving. (If you would like to process this so it is shelf stable, please check with your local extension service for directions for your area as this varies according to altitude etc.)
Our favorite way to eat this is with cream cheese on a club cracker. It is also delicious on a ham or turkey sandwich, as a dipping sauce for shrimp etc.
Now Go Heat It Up and Have Some Jelly Joy!