This Cranberry Sriracha Pepper Spicy Sweet Jelly Canning Recipe takes making your own homemade jelly to a whole new level. Be careful not to share with too many friends or they will hound you 24 hours a day to make you a batch ….. it is that good…. no that GREAT !
Get the following ingredients for this infusion spread of the taste buds: twelve ounces (3 1/2 cups) of cranberries, two four-inch jalapeñoscut and de-seeded, 1 ¼ cups of fresh orange juice, ¾ cups of rice vinegar, 4 ¼ cups of sugar, ½ teaspoon of butter, 1 pouch of fruit pectin, and 4 teaspoons of Sriracha sauce.
First, mix the cranberries, jalapenos, orange juice, rice vinegar, and 1/4 cups of sugar in a big saucepan. Keep on stirring until it starts to boil, then reduce the heat and cover the pan with a lid. Let it heat 10 minutes and make sure it does not pour over through the lid.
Take it out from the heat and pour very slowly through a drain and into a bowl to collect it. Make sure you squeeze it all out by pushing the rest from the top and see that you get two cups worth of juice.
Next, clean the pot and add the remaining four cups of sugar along with the cranberry juice mix and butter. Stir again to mix all the way to a boil; then add the pectin and stir again for another minute. Take out any foam from the top. Dump in the jalapeno seeds and Sriracha sauce and pour into jars, then cover it and let it sit for a whole day.
This should produce 4-5 cups of jelly.Then,put in the fridge for three weeks or in the freezer for a few months to make it last long.
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