Jalapeno Cranberry Jelly (Christmas Jelly) - cooking recipe

Ingredients

3 cups cranberry juice (not light)
1 cup chopped red jalapeno chile (with or without seeds for desired level of heat and can use green)
1 cup white vinegar
7 cups sugar
2 (3 ounce) envelopes liquid fruit pectin
10 drops red food coloring (optional)

Preparation

Place cranberry juice and jalapenos in a blender; cover and process until peppers are fully chopped. Strain through a seive pressing with the back of a spoon to remove all liquid. This can also be strained through a double-thickness of cheesecloth.
Pour the strained juice into a Dutch oven; add vinegar. Stir in sugar. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil for 1 minute (no longer), stirring constantly.
Remove from the heat; skim off foam with a metal spoon. Add food coloring if desired. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.