Cranberry Jalapeño Jelly

Tart cranberries and spicy jalapeños balance each other in this vibrant jelly. It’s a showstopper on holiday cheese boards and a perfect glaze for meats.

Ingredients

• 3 cups cranberry juice
• 1 cup finely chopped jalapeños
• 4 cups sugar
• 1/4 cup apple cider vinegar
• 1 package powdered pectin

Instructions

1. Combine cranberry juice, jalapeños and vinegar in a pot. Stir in pectin and bring to a rolling boil.
2. Add sugar all at once, stirring constantly, and return to a full rolling boil for 1 minute.
3. Remove from heat and skim off foam if necessary.
4. Pour jelly into hot jars, leaving 1/4-inch headspace. Seal.
5. Process in boiling water for 10 minutes. Cool and store.

Serve this jelly with cream cheese and crackers, glaze roasted poultry or use it as a sandwich spread for a pop of heat and color.