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Spicy cranberry-pepper jelly

Course Preserve
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 jars
Author Janice


  • 3 red bell peppers seeded and finely chopped
  • 2 long red chilli peppers seeded and finely chopped
  • 1 cup granulated sugar
  • 1 ½ teaspoon crushed hot pepper flakes
  • ¼ teaspoon grey salt
  • 1 tablespoon fresh lemon juice
  • ¼ cup liquid pectin I used Certo pectin
  • 3 cups frozen cranberries you can use fresh of course!, thawed


  • In a medium saucepan, stir together the chopped peppers, granulated sugar, pepper flakes, and salt. Let the mixture sit at room temperature for 30 minutes so that the peppers begin to release some of their juices.
  • On medium heat, bring the mixture to a simmer, stirring occasionally. Make sure all the sugar is dissolved before proceeding.
  • When the sugar is dissolved, add the lemon juice and liquid pectin, and stir. Continue simmering for another 10 minutes
  • Add the cranberries, and simmer gently for another 10 minutes or until the cranberries have burst and the mixture has thickened slightly.
  • Transfer jelly to sterilized jars, and let cool completely before refrigerating. Alternatively, you can seal the jars according to your jar manufacturer’s instructions.
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