Cranberry Sriracha Pepper Jelly

CRANBERRY SRIRACHA PEPPER JELLY

 

PRINT

This stuff is crazy good! We love it spooned over cream cheese and served with crackers but it also makes a wonderful glaze for chicken, pork, salmon, etc.

Author: Chris Scheuer

Recipe type: Condiment

INGREDIENTS

• 12 ounces fresh or frozen cranberries (about 3½ cups)
• 2 3-4-inch jalapeno peppers, quartered and seeds removed and reserved*
• 1 ¼ cup orange juice (I like the not-from-concentrate kind)
• ¾ cup rice vinegar
• 4 ¼ cups sugar (divided)
• ½ teaspoon butter
• 1 pouch CERTO Fruit Pectin
• 4 teaspoons Sriracha sauce

See a Hawaiian Sweet & Sour Sausage Recipe

 

INSTRUCTIONS

1. Combine cranberries, jalapeños, orange juice, rice vinegar and ¼ cup sugar in a medium large saucepan (at least 6 quart-size). Stir and bring to a boil. Reduce to a simmer and cover pot with lid slightly ajar. Cook for 10 minutes. Watch carefully to keep mixture simmering but not cooking up over the top of the pot.
2. Remove from heat and pour into a fine mesh strainer with a bowl set underneath to catch the juice. Push on solids gently with the back of a spoon to extract most of the juice. Measure juice and add enough water to equal 2 cups. You want exactly 2 cups of liquid.
3. Wash pot and add 4 cups of sugar, cranberry juice mixture and butter**. Stir to combine and bring mixture to a full rolling boil (a boil that cannot be stirred down.)
4. Add Certo pectin and stir constantly for exactly one minute.
5. Remove from heat and skim off any foam with a metal teaspoon. Add jalapeño seeds and Sriracha. Immediately ladle into clean jars, leaving ¼-inch headspace at the top. Cover jars and allow to sit at room temperature for 24 hours then refrigerate for up to 3 weeks or store in the freezer for up to 6 months. Makes about 4½ cups of jelly or 9 4-ounce jars.
6. Jelly can also be processed with a water bath at this point. I never do this as I'm a bit lazy and have plenty of freezer space.

NOTES

*It's a good idea to use gloves when handling jalapeños or any hot peppers as they can burn your skin.
** A small amount of butter will help keep mixture from foaming up to much when it simmers.
Regarding jam and jelly - this recipe is not difficult to make but jam and jelly making are an exact science. Be sure to measure carefully and accurately for good results. Setting a timer for the 1 minute cooking time will ensure that the consistency of your jam is correct. I love to improvise in the kitchen but not with jam and jelly unless I'm creating a new recipe and then it might take me 3 or 4 tries before I get it right.

Peach Raspberry Freezer Jam

PEACH RASPBERRY FREEZER JAM

PRINT

Take 30 minutes (yes, you read that right!) to throw together a batch of this yummy jam! It's really easy and you'll be thanking yourself when the cold winds blow!

Author: Chris Scheuer

Recipe type: Condiment

Serves: 6 cups of jam

INGREDIENTS

• 1 ½ pounds fully ripe peaches, about 4-6 medium size peaches
• 2 cups fresh raspberries, about a pint
• 4 ½ cups sugar*
• 2 Tbsp. fresh lemon juice
• ¾ cup water
• 1 box fruit pectin**

INSTRUCTIONS

1. Wash 6 small (1 cup) glass*** canning jars or plastic containers with lids. (If your jars are smaller, use more.) I like to put mine through the dishwasher. Dry thoroughly and set aside.
2. Peel, pit and thinly slice peaches into a large bowl. Add raspberries and mash everything with a potato masher. Don't mash it too fine, you want little pieces of fruit to remain.
3. Measure exactly*** 3 cups of fruit into a large microwave-safe bowl. (If you have extra, use on your morning yogurt or as an ice cream topping.)
4. Add sugar and lemon juice; mix well. Place bowl in microwave and heat on high power for 3 minutes. Remove carefully (as bowl will be hot) and stir for 3 minutes.
5. Take a little taste. If mixture is still a little grainy (sugar not dissolved) return to microwave for another 2 minutes, then stir well.
6. Mix water and pectin in small saucepan and stir to combine. Bring to boil on high heat, stirring constantly. Cook and stir for 1 minute. Add to peach mixture; stir for 3 minutes.
7. Fill all containers immediately to within ½ inch of tops. Wipe off top edges of containers; cover with lids. Let stand at room temperature 24 hours. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.) Makes 6 cups of jam.

NOTES

* Jam making is a precise science - this is not the time to guesstimate or measure carelessly. It will show in your results, jam that is too thick or too thin.
** Powdered pectin is available in most larger grocery store. It's sometimes tricky to find, so just ask. I usually use Sure Jell although I've also had success with the generic Kroger brand (and it's a lot cheaper!).
*** Lots of people have asked if it's safe to freeze jam in glass jars. As long as you leave at least a half inch of space at the top for expansion, it works just fine.

Oh, and speaking of jars, I get lots of emails asking what kind of jars, cruets, bowls, etc I use. I’m always on the look out for fun stuff like this, not only for the blog (I’m what they call a prop junkie) but also for gift giving. These particular jars, Bormioli Rocco Quattro Stagioni are made in Italy, are reasonably priced and make a simple jar of jam look quite classy. I love the one piece lids too instead of a lid and ring like most canning jars have.