Cranberry-Pepper Jelly (Hot) - cooking recipe

Ingredients

2 -4 jalapeno peppers, halved & seeded
1 1/2 cups cranberry juice cocktail
1 cup vinegar
5 cups sugar
3 ounces liquid fruit pectin
5 small fresh red hot peppers (optional)

Preparation

In medium saucepan combine jalapeno peppers, cranberry juice and vinegar.
Bring to a boil and then reduce heat.
Cover and simmer 10 minutes.
Strain mixture through a sieve, pressing with back of spoon to remove all liquid.
Measure 2 cups liquid.
Discard pulp.
In 4-quart kettle combine the 2 cups liquid and the sugar.
Bring to a full rolling boil over high heat, stirring constantly.
Stir in pectin and if using, add the whole hot peppers.
Return to a full rolling boil; boil 1 minute, stirring constantly.
Remove from heat and quickly skim off foam with a metal spoon.
Ladle into hot, sterile 1/2-pint jars adding 1 whole pepper to each jar.
Wipe rims, adjust lids.
Process in boiling water bath for 5 minutes.
Cool on wire rack.
Jelly may require 2 to 3 days to set.