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Cranberry pepper Jelly
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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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