Cranberry Pepper Jelly Recipe

If you want something that feels festive, a little fancy, and totally doable on a cozy afternoon, this cranberry pepper jelly recipe is exactly it.

Think bright red, glossy jelly with the perfect mix of sweet, tangy and gently spicy. It looks like something from a gourmet shop, but you can make it in your own kitchen with simple ingredients and a big pot.

You can spoon it over cream cheese, glaze your holiday turkey, or fill pretty jars and gift it to friends. It is one of those recipes that instantly makes you feel like you have your life together.

Pro Tip: Put on a cute playlist, make a batch on a Sunday, and you are set for holiday grazing boards and last minute gifts for weeks.

Why cranberry pepper jelly is perfect for entertaining and gifting

Cranberry pepper jelly is one of those small details that makes a gathering feel special. It is not just another jar of jam, it is a mix of flavors that people remember.

Here is why it is such a win for entertaining and gifting:

• It feels gourmet: The sweet-tart cranberries plus a kick of heat taste like something from a fancy deli.
• It looks stunning: That deep ruby color is perfect for autumn and winter tables.
• It is super versatile: You can use it with cheese, meats, sandwiches and more.
• It makes easy gifts: Pour into small jars, tie a ribbon, add a cute tag, instant hostess gift or stocking stuffer.

If you are someone who loves thoughtful details but does not want to spend hours decorating cookies, this is such a good alternative. One batch can easily make around 4 half-pint jars, so you get multiple gifts or several weeks of “wow” moments for your own meals.

What makes this cranberry pepper jelly recipe special

This recipe is designed to be:

• Easy for beginners
• Flexible for your spice level
• Balanced in flavor, not just sugary

Key ingredients

• Fresh cranberries
  They give the jelly its bright color and signature tartness. You can use frozen cranberries too, as long as you thaw and drain them first.
• Peppers
  Jalapeños or red chillies add heat, while red bell pepper adds sweetness and color. You control the spice by how much you use and whether you keep the seeds.
• Sugar
  Necessary for both sweetness and the jelly texture. It helps the pectin set and balances the acidity.
• Apple cider vinegar
  Adds brightness and helps preserve the jelly. It keeps the flavor from being flat or overly sweet.
• Pectin
  This is what makes the jelly set nicely. Using fruit pectin keeps things reliable, especially if you are new to making jelly.
• Optional orange zest
  A little citrus zest makes the flavor more layered and interesting without extra work.

Why the method works

This recipe uses a straightforward technique that gives you a good set and a bright flavor.

• The rolling boil activates the pectin properly so the jelly thickens as it cools.
• The balance between sugar, vinegar and fruit keeps it tasting fresh rather than heavy.
• Finely chopping the peppers means every spoonful has a little color and warmth.
• Letting the jelly rest for 12 to 24 hours gives it time to fully set and for the flavors to blend.

Pro Tip: If you are nervous about the set, you can do a quick “cold plate test”, put a small spoonful on a cold plate, wait a minute, then push it gently with your finger. If it wrinkles slightly, it is ready.

Ingredients (makes about 4 half-pint jars)

• 4 cups fresh cranberries (about 400 g)
• ½ to 1 small jalapeño or red chilli, finely chopped (seeds removed for mild heat)
• ½ red bell pepper, finely chopped
• 1½ cups granulated sugar (about 300 g)
• 1 cup apple cider vinegar (about 240 ml)
• 1 packet fruit pectin (check your packet, usually around 3 oz or as directed)
• Optional: zest of 1 orange
• 4 sterilized half-pint jars with lids (or similar small jars)

Directions

1. Prepare your jars
   Sterilize your jars and lids by boiling them in water or running them through a hot dishwasher cycle. Let them dry on a clean towel while you make the jelly.
2. Combine the base ingredients
   Add the cranberries, chopped jalapeño, chopped red bell pepper, sugar, apple cider vinegar and orange zest (if using) to a large pot.
3. Bring to a boil
   Place the pot over medium-high heat and stir regularly until the sugar dissolves. The cranberries will start to pop and soften.
4. Cook to a rolling boil
   Once the mixture reaches a strong, rolling boil that does not stop when you stir, let it boil for a minute or two.
5. Add the pectin
   Stir in the pectin according to the instructions on the packet. Keep the mixture at a rolling boil for 1 to 2 minutes, stirring constantly so it does not stick or burn.
6. Check the texture
   The mixture should look slightly thicker and glossy. If you like, use the cold plate test to check if it is starting to set.
7. Remove from heat and skim foam
   Take the pot off the heat and gently skim any foam from the surface with a spoon. This step is optional but gives clearer, prettier jelly in the jars.
8. Fill the jars
   Carefully ladle the hot jelly into your sterilized jars, leaving about ¼ inch (around 6 mm) of space at the top. Wipe the rims clean with a damp cloth.
9. Seal the jars
   Add the lids and screw on the bands until fingertip tight.
10. Water bath (for longer storage)
    If you want to store the jelly at room temperature, place the jars in a pot of simmering water so they are fully covered. Bring to a gentle boil and process for about 10 minutes.
11. Cool and set
    Carefully remove the jars and place them on a towel. Let them cool undisturbed. As they cool, you may hear little pops as the lids seal.
12. Rest time
    Let the jelly rest for at least 12 to 24 hours before opening. It will continue to thicken as it cools.

Pro Tip: Any jar that does not seal properly should go straight into the fridge and be used first.

Tips, variations and storage

Variations to try

• Sweeter and mild: Use only red bell pepper and no chilli. This gives a sweet, kid-friendly jelly with just fruit and pepper flavor.
• Extra spicy: Keep some seeds in the jalapeño or use a hotter chilli. You can also add a pinch of red pepper flakes.
• Citrus twist: Add orange or lemon zest and a small splash of orange juice. This works especially well if you serve it with chicken or turkey.
• Herb version: Add a small sprig of rosemary or thyme while it cooks, then remove before jarring. This makes it feel very gourmet.

Storage

• Properly processed and sealed jars can last up to about 12 months in a cool, dark cupboard.
• Once opened, store in the fridge and use within 4 to 6 weeks.
• If you skip the water bath and just refrigerate, aim to use the jelly within a month or so.

Pro Tip: Label your jars with the date and flavor. Future you will be very grateful when you are scanning the pantry later.

Serving ideas for cranberry pepper jelly

This jelly is honestly a multitasker. Here are some of the best ways to enjoy it.

• Over cream cheese and crackers
  The classic holiday appetizer. Spread a block of cream cheese on a small plate and spoon cranberry pepper jelly over the top. Add crackers around it and you are done.
• On a cheese board
  Serve it with soft cheeses like brie or goat cheese, or with sharp cheddar. A small bowl of bright red jelly makes the whole board look intentional and styled.
• As a glaze for meats
  Brush it over chicken, turkey or pork in the last 10 minutes of roasting. It caramelizes slightly and gives a sweet, tangy, spicy finish.
• In sandwiches and wraps
  Spread a thin layer on turkey or ham sandwiches, grilled cheese or wraps. It adds big flavor with zero extra effort.
• In salad dressings
  Whisk a spoonful with olive oil, a bit of vinegar, salt and pepper for a sweet and spicy dressing that feels restaurant-level.

Pro Tip: For holiday parties, set out a small chalkboard or label that says “cranberry pepper jelly”, people love knowing what they are tasting, and it makes your spread feel curated.

Nutrition info and indulgence factor

Here is an approximate nutrition breakdown for a 2 tablespoon serving of cranberry pepper jelly:

• Calories: around 60 to 70 kcal
• Carbohydrates: around 17 g
• Sugar: around 15 to 16 g
• Fat: 0 g
• Fiber: about 1 g
• Vitamin C: small but helpful boost from cranberries and peppers

It is definitely a treat because of the sugar, but you are usually eating it in small amounts. Plus, cranberries bring antioxidants and vitamin C, and peppers contain capsaicin, which is often linked with a mild metabolism boost.

In other words: enjoy it mindfully and happily.

FAQs

Final thoughts

This cranberry pepper jelly recipe is one of those little kitchen projects that pays off in a big way. It looks impressive, tastes incredible, and instantly upgrades everything from simple snacks to holiday dinners.

If you love recipes that make you feel cozy, creative and prepared for guests, this one deserves a permanent spot in your collection.

Make a batch, fill some jars, and get ready for that “wait, you made this?” moment every time you bring it out.

Cranberry Pepper Jelly Recipe

0

from

0

votes

Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

65

kcal

This homemade cranberry pepper jelly is the perfect mix of sweet, tangy, and spicy. It’s stunningly red, easy to make, and perfect for cheese boards, glazes, or gifting during the holidays.

Ingredients

• 4 cups fresh cranberries (about 400 g)

• ½ to 1 small jalapeño or red chilli, finely chopped (seeds removed for mild heat)

• ½ red bell pepper, finely chopped

• 1½ cups granulated sugar (about 300 g)

• 1 cup apple cider vinegar (about 240 ml)

• 1 packet fruit pectin (usually around 3 oz or as directed)

• Optional: zest of 1 orange

• 4 sterilized half-pint jars with lids

Directions

• Sterilize the jars by boiling them in water or running through a dishwasher sanitize cycle.
• In a large pot, combine cranberries, chopped jalapeño, red bell pepper, sugar, vinegar, and orange zest (if using).
• Bring to a full rolling boil over medium-high heat, stirring until sugar dissolves and cranberries begin to pop.
• Add the fruit pectin and continue boiling for 1–2 minutes, stirring constantly until slightly thickened.
• Remove from heat, skim off any foam, and ladle the hot jelly into sterilized jars, leaving ¼ inch of headspace.
• Wipe jar rims, seal with lids, and process in a boiling-water bath for 10 minutes for longer storage.
• Let jars cool and rest undisturbed for 12–24 hours to allow the jelly to fully set.
• Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening and use within 4–6 weeks.