Making Cranberry Jalapeño Pepper Jelly involves a few precise steps, and following them closely will help ensure a properly set, well-balanced jelly.

Step 1: Prep the Cranberries

Rinse the cranberries thoroughly and discard any soft or damaged berries.

Step 2: Combine the Base Ingredients

Place the cranberries into a large, heavy-bottomed saucepan or Dutch oven.

Step 3: Add the Remaining Ingredients

Stir in the minced jalapeños, honey, orange juice, orange zest, kosher salt, and crushed red pepper flakes if using.

Step 4: Cook the Cranberries

Cook over medium heat, stirring frequently, until the cranberries begin to pop and soften, about 6 to 8 minutes.

Step 5: Mash Half the Berries

Lightly mash about half of the cranberries with a potato masher, leaving some whole berries for texture. This creates the perfect balance between a smooth jelly consistency and a more rustic, chunky texture.

Step 6: Prepare the Pectin

In a small bowl, whisk the powdered fruit pectin with 1/4 cup of the granulated sugar to help prevent lumps.

Step 7: Add the Pectin Mixture

Stir the pectin mixture into the cranberry mixture and bring everything to a full rolling boil.

Step 8: Add the Remaining Sugar

Add the remaining granulated sugar all at once, stirring constantly until completely dissolved.

Step 9: Hard Boil

Continue boiling vigorously for 1 to 2 minutes, stirring continuously. This step is essential for properly activating the pectin and ensuring the jelly sets correctly.

Step 10: Skim and Season

Remove the jelly from the heat and skim off any foam if desired. Stir in the vanilla extract, if using.

Step 11: Adjust the Texture

For a smoother jelly, carefully blend with an immersion blender and strain through a fine-mesh sieve if desired. For a more rustic pepper jelly, leave some cranberry pieces intact.

Step 12: Jar the Jelly

Ladle the hot jelly into clean, sterilized half-pint jars, leaving about 1/4 inch of headspace.

Step 13: Seal and Store

For refrigerator jelly, allow the jars to cool completely before sealing and refrigerating. For shelf-stable storage, process the sealed jars in a boiling water bath for 10 minutes, adjusting for altitude if necessary, then cool completely before storing.