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Jalapeño-Cranberry Jelly

Source of Recipe


Country Woman



List of Ingredients



• 3 cups cranberry juice
  
• 1 cup chopped seeded jalapeño peppers
  
• 1 cup white vinegar
  
• 7 cups sugar
  
• 2 pouches (3 ounces each) liquid fruit pectin
  
• 10 drops red food coloring (optional)
  






Instructions



1. Place cranberry juice and jalapeños in a blender; cover and process until peppers are fully chopped. Strain through a double thickness of cheesecloth.
   
   
2. Pour the strained juice into a Dutch oven; add vinegar. Stir in sugar. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly.
   
   
3. Remove from the heat; skim off foam. Add food coloring, if desired. Carefully ladle hot mixture into hot sterlized half-pint jars, leaving ¼-inch headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling water bath.
   
   Makes 8 half-pints.