It’s not too early to start preparing for Christmas!  By day, I am a sales rep. to our bookstores for our publishing house, Paraclete Press.  For a couple months now, we have had our focus on offering our Advent and Christmas products to start stocking for the holidays.   It always feels a bit odd, as the leaves are just beginning to turn, to talk about a season that feels so far off – but then again, it is almost October!

This is the perfect time to start thinking about making homemade gifts for your loved ones.  The gardens are still yielding, and the season just begs us to do some canning.  Since the Farmer’s Almanac predicts a long winter ahead, you might want to consider taking some time to get a jump start.  Homemade gifts are a thoughtful touch, especially when you have put your own heart and time into preparing them.  Cut down on the frenzy of shopping,  and maybe you’d have a little more time to spend with Jesus!

This recipe was inspired by jalapeno peppers given to me from my parent’s garden.  Gift wrapped with a box of Ritz Crackers and Philadelphia Cream Cheese, this is the ultimate homemade Christmas gift!

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Cape Cod Cranberry Jalapeno Pepper Jelly

SERVINGS 98 oz jars CHANGE SERVING SIZE 8 oz jars

COOK TIME 5minutes

PREP TIME 15minutes

READY IN 1hour

Ingredients

• 1 cup cranberries finely chopped
• 1 cup bell pepper(s) green, finely chopped
• 1 cup jalapeno peppers finely chopped
• 1 cup strawberries crushed or smashed
• 1 cup apple cider vinegar
• 7 cups sugar
• a pinch salt
• 1 pouch certo

Instructions

1. Bring boiling-water canner, half-full with water, to a simmer.
2. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling the jars with jam. Keep jars warm and dry in a low oven.
3. Make the Jam: add prepared fruit, peppers, salt and vinegar to a 6 or 8 quart pot
4. Begin heating on medium high and stir in the sugar
5. Once the mixture comes to a full rolling boil (a boil that doesn’t stop bubbling when stirred), add the pectin.
6. Return to a full rolling boil and continue boiling for exactly 1 minute, stirring constantly. Remove from heat.
7. Ladle immediately into prepared jars, filling to within an 1/8th of an inch of the top. Wipe rim with a clean, damp cloth, put lid on followed by the band, and screw tightly.
8. Place jars on elevated rack in canner. Lower rack into the canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and with a mitt, make sure band is tight, and invert the jar. After 10 min, place the jar upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)