Homemade - Cranberry Red Pepper Jelly in Glass Jars

• 4 large red bell peppers
• 1-2 serrano peppers cut in half and deseeded
• 1 cup apple cider vinegar
• 1 cup apple juice
• 14 oz can whole berry cranberry sauce
• 3 cups sugar
• 1 1.75 oz package original pectin
• 1/2 tbsp butter
• 1 tbsp canola oil
• Glass Jelly Jars

1. Initial Preparation
   Finely dice half of one of the bell peppers into small pieces and set aside. Cut the remaining bell peppers into 1 inch chunks.
2. Cooking The Peppers
   Combine the large pepper chunks, serrano pepper halves, apple cider vinegar, apple juice, cranberry sauce, sugar, and salt in a saucepan and bring to a boil. Then let the mixture simmer for 15 minutes. Finally, strain the mixture and set liquid aside.
3. Combining The Ingredients
   Heat the canola oil and then add in the remaining finely diced red peppers and cook until tender. Add the strained peppers, liquid, pectin, and butter and cook together stirring continuously, until temp reaches 215° F.
4. Storing The Jelly
   Pour the jelly into the glass jars and cover with the lids. Let cool to room temperature, then refrigerate for up to 2 months.

Elevate your charcuterie board with this recipe — when warmed and poured over cream cheese, it becomes the perfect pairing for crisp crackers. Beyond this delightful duo, red pepper jelly doubles as a flavorful glaze for meats, poultry, and pork spareribs. The clear glass jars used here to store the jelly are extremely versatile and suitable for a range of gourmet delights such as jams, fruit spreads, and candied fruits.