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Hot Pepper Jelly

Source of Recipe

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List of Ingredients

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup jalapeno peppers -- coarsely chopped
1 1/2 cups cranberry juice cocktail
1 cup vinegar
5 cups sugar
1 foil pouch liquid fruit pectin




Recipe

Wash hot peppers, cut off stem and halve the peppers, remove membrane and seeds.
Put peppers in food processor and process off and on a couple of times until the
peppers are coarsely chopped. In a medium saucepan combine peppers, cranberry
juice, and vinegar. Bring to boiling; reduce heat. Cover and simmer for about
10 minutes. In a 4 quart pot combine the pepper mixture and sugar. Bring to
a full rolling boil over high heat, stirring constantly. Stir in pectin.
Return to a full rolling boil; boil for 1 minute, stirring constantly. Remove
from heat. Quickly skim off foam with a metal spoon. Pour at once into hot,
sterilized half-pint jars, leaving a 1/4" headspace. Wipe jar rims; adjust
lids. Process in a boiling water canner for 5 minutes (start timing when water
begins to boil). Remove jars and cool on a wire rack till set (2 to 3 days).
Makes 5 half pints.