Hot Jalapeno Pepper Jelly

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 1/2 cup jalapeno pepper, coarsely chopped
• 1 1/2 cups cranberry juice cocktail
• 1 cup vinegar
• 5 cups sugar
• 1 liquid fruit pectin (in a foil pouch)

Recipe

• 1 wash hot peppers, cut off stem and halve the peppers, remove membrane and seeds.
• 2 put peppers in food processor and process off and on a couple of times until the peppers are coarsely chopped.
• 3 in a medium saucepan combine peppers, cranberry juice, and vinegar.
• 4 bring to boiling; reduce heat, cover and simmer for about 10 minutes.
• 5 in a 4 quart pot combine the pepper mixture and sugar.
• 6 bring to a full rolling boil over high heat, stirring constantly.
• 7 stir in pectin.
• 8 return to a full rolling boil; boil for 1 minute, stirring constantly.
• 9 remove from heat and quickly skim off foam with a metal spoon.
• 10 pour at once into hot, sterilized half-pint jars, leaving a 1/4" headspace. wipe jar rims; adjust lids.
• 11 process in a boiling water canner for 5 minutes (start timing when water begins to boil).
• 12 remove jars and cool on a wire rack till set (2 to 3 days).