Cranberry Red Pepper Jelly (Gluten-Free, Vegan)
Serves 12
8 mins prep
15 mins cook
23 mins total
The perfect addition to any Holiday cheese plate, this cranberry red pepper jelly is easy to make and sure to impress.
red bell peppers, finely minced
Fresno or jalapeno peppers, seeded and finely mincedleave in seeds for extra heat
tspKosher salt
cupcranberry juiceor 1 Tbsp lemon juice
Shop ingredients
Scan QR-code to shop this recipe on Jupiter
Shop ingredients
Scan QR-code to shop this recipe on Jupiter
In a heavy bottomed, medium saucepan, combine red peppers, chiles, sugar, red pepper flakes, and salt.
Bring to a simmer over medium heat and stir, dissolving the sugar as it cooks.
Add pectin and lemon juice and stir once to combine.
Reduce heat and cook at a simmer for 8-10 minutes.
Add cranberries and continue to simmer about 10 minutes more, or until cranberries start to burst and mixture begins to thicken. The jelly will thicken further as it cools.
Let jelly cool off the heat, then transfer to a jar and cover.
Refrigerate until cold and ready to serve.
This jelly will keep almost a month in the refrigerator.