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Hot Pepper Jelly #1, w/cranberry juice

Source of Recipe

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List of Ingredients

Hot Pepper Jelly #1, w/cranberry juice

1/2 c. jalapeno peppers, coarsely chopped
1 1/2 c. cranberry juice cocktail
1 c. vinegar
5 c. sugar
1 liquid fruit pectin, in a foil pouch

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" at top. 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).



Recipe