Cranberry Pepper Jelly

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Cranberry Pepper Jelly

 

1/4 to 1/2 cup coarsely chopped jalapeno peppers

1 1/2 cup cranberry juice cocktail

1 cup distilled white vinegar

5 cup granulated sugar

1 3-oz. pouch liquid fruit pectin

 

Combine jalapeno peppers, cranberry juice and vinegar in a medium saucepan.

Bring to a boil; reduce heat. Cover and simmer 10 minutes. Strain mixture

through a sieve, pressing with the back of spoon to remove all liquid. Measure 2

cups of liquid; discard pulp. In 4 quart saucepan, combine the 2 cups of liquid

and sugar. Bring to a full rolling boil over high heat, stirring constantly.

Stir in pectin. Return to a full rolling boil; boil 1 minute, stirring

constantly. Remove from heat and quickly skim off foam with a metal spoon.

Immediately ladle into hot, sterilized half-pint jars, leaving a 1/4-inch

headspace. Wipe jar rims and adjust lids. Invert jars for 5 minutes; return to

upright position and let cool on a wire rack until set (2 to 3 days).

Makes 5 half-pint jars.