Hot Jalapeno Pepper Jelly - cooking recipe

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)

Preparation

Wash hot peppers, cut off stem and halve the peppers, remove membrane and seeds.
Put peppers in food processor and process off and on a couple of times until the peppers are coarsely chopped.
In a medium saucepan combine peppers, cranberry juice, and vinegar.
Bring to boiling; reduce heat, cover and simmer for about 10 minutes.
In a 4 quart pot combine the pepper mixture and sugar.
Bring to a full rolling boil over high heat, stirring constantly.
Stir in pectin.
Return to a full rolling boil; boil for 1 minute, stirring constantly.
Remove from heat and quickly skim off foam with a metal spoon.
Pour at once into hot, sterilized half-pint jars, leaving a 1/4\" headspace. Wipe jar rims; adjust lids.
Process in a boiling water canner for 5 minutes (start timing when water begins to boil).
Remove jars and cool on a wire rack till set (2 to 3 days).