How to Make Roll Tide Cranberry-Jalapeno Jelly

How to Make Cranberry-Jalapeno Jelly

As Alabama and Clemson battled for the National College Football Championship this week, I went ahead and made some Roll Tide Cranberry-Jalapeno Jelly. This jelly has deep red color, a sweet taste and a spicy kick, and it is a favorite. We prefer to spread this cranberry-jalapeno jelly over cream cheese and serve with crackers.

Congratulations to Alabama on the win! Roll Tide!

This is based on Steve Dowdney’s recipe on his blog here: Thank you, Steve Dowdney, for creating some great recipes!

How to Make Roll Tide Cranberry-Jalapeno Jelly

Yield: Makes 12 8-ounce jars of jelly.

How to Make Roll Tide Cranberry-Jalapeno Jelly


  • 4 cups cranberries, washed and rough chopped
  • 3/4 cup (shy) jalapeno peppers, chopped fine (seeds and veins left in)
  • 2 Tablespoons pepper flakes
  • 3 cups white vinegar
  • 13 cups white sugar
  • 2 pouches liquid pectin (Certo)


  1. Chop the cranberries using a Ninja, Kitchen Aid or other processor.
  2. Remove the stem and chop the jalapenos using a Ninja Kitchen Aid or other processor. Leave the seeds and veins in the jalapenos.
  3. Add all of the ingredients to pot except the pectin.
  4. On high heat, stirring often, bring to a strong boil. Hold this boil for 1 minute.
  5. Add the pectin, return to a boil and hold the boil for exactly 2 minutes.
  6. Remove the mixture from heat.
  7. Pour the mixture into sterile 8 oz. canning jars.
  8. Wipe off the rim of the lids with a clean cloth.
  9. Seal the jars by using new, sterile lids and rings.
  10. Invert the jars for two minutes and shake periodically to disperse particles throughout each jar until jelling occurs.


From experience, I have found the following:

4 cups of cranberries = 1 pound of cranberries 2-2/3 cups of jalapenos = 1 pound of jalapeno peppers

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