Small-Batch Cranberry Hot Pepper Jelly - cooking recipe

Ingredients

1 large sweet red pepper
2 jalapenos or 2 small hot chili peppers, seeded
1/4 cup water
3/4 cup cider vinegar
3/4 cup frozen cranberry juice concentrate, thawed
3 cups granulated sugar
1 (3 ounce) envelope liquid fruit pectin

Preparation

Finely chop pepper and chiles in food processor. Place in a small saucepan with water and vinegar and bring to boil. Reduce heat, cover, and simmer for 10 minutes. Strain through a coarse sieve, pressing with back of spoon to extract as much liquid as possible. Discard solids. Pour liquid through a jelly bag or clean, damp muslin.
Combine strained liquid, thawed concentrate, and sugar in a medium non-reactive saucepan, bring to a boil over high heat, stirring constantly. Stir in pectin, return to a full boil and boil hard for 1 minute, stirring constantly. Remove from heat.
Ladle into hot jars and process in a boiling water bath for 10 minutes.