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(1)

Cranberry pepper Jelly

Ingredients
  • 2 to 4 jalapeno peppers, halved and seeded
  • 1 1/2 cup cranberry juice cocktail
  • 1 cup vinegar
  • 5 cups sugar
  • 1 foil pouch liquid pectin (3 oz pouch, Certo or Ball)
  • 5 small fresh hot red peppers (optional) such as serrano or pequin
Instructions

In a medium saucepan combine jalapeno peppers, cranberry juice cocktail, and vinegar. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Strain mixture through a sieve, pressing with the back of a spoon to remove all of the liquid. Measaure 2 cups liquid. Discard pulp. In a 4-quart dutch oven or kettle combine the 2 cups strained liquid and the sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in the pectin and, if desired, hot peppers, Return to a full rolling boil; boil for 1 minute, stirring constantly. Remove from heat. quickly skim off foam with a metal spoon. Immediately ladle jelly into hot, sterilized half-pint canning jars, leaving 1/4-inch headspace. If using the hot red peppers, put one in each jar before filling jar. Wipe jar rims and adjust lids. Process in the BWb for 5 minutes (basic canning procedures here). Note that jelly may require 2 to 3 days to set. Makes about 5 half pints.

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