Hot Jalapeno Pepper Jelly

• jalapeno pepper, coarsely chopped↗1⁄2 cup
• cranberry juice cocktail↗1 1⁄2 cups
• vinegar↗1 cup
• sugar↗5 cups
• liquid fruit pectin (in a foil pouch)↗1

Step-by-step instructions

1. 1

   Wash hot peppers, cut off stem and halve the peppers, remove membrane and seeds.

2. 2

   Put peppers in food processor and process off and on a couple of times until the peppers are coarsely chopped.

3. 3

   In a medium saucepan combine peppers, cranberry juice, and vinegar.

4. 4

   Bring to boiling; reduce heat, cover and simmer for about 10 minutes.

5. 5

   In a 4 quart pot combine the pepper mixture and sugar.

6. 6

   Bring to a full rolling boil over high heat, stirring constantly.

7. 7

   Stir in pectin.

8. 8

   Return to a full rolling boil; boil for 1 minute, stirring constantly.

9. 9

   Remove from heat and quickly skim off foam with a metal spoon.

10. 10

    Pour at once into hot, sterilized half-pint jars, leaving a 1/4" headspace. Wipe jar rims; adjust lids.

11. 11

    Process in a boiling water canner for 5 minutes (start timing when water begins to boil).

12. 12

    Remove jars and cool on a wire rack till set (2 to 3 days).