Cranberry-Pepper Jelly (Hot)

This is from BH&G canning book. Hot pepper jelly is fantastic on wheat crackers with cream cheese. I also like to use them as a base for a basting glaze on meats.

• Ready In: 1 hr 15 mins
• Yields: 5 1/2 pt jars

Ingredients

• 2 -4  jalapeno peppers, halved & seeded
• 1 1⁄2 cups cranberry juice cocktail
• 1  cup vinegar
• 5  cups sugar
• 3  ounces  liquid fruit pectin
• 5  small  fresh  red hot peppers (optional)

Directions

1. In medium saucepan combine jalapeño peppers, cranberry juice and vinegar.
2. Bring to a boil and then reduce heat.
3. Cover and simmer 10 minutes.
4. Strain mixture through a sieve, pressing with back of spoon to remove all liquid.
5. Measure 2 cups liquid.
6. Discard pulp.
7. In 4-quart kettle combine the 2 cups liquid and the sugar.
8. Bring to a full rolling boil over high heat, stirring constantly.
9. Stir in pectin and if using, add the whole hot peppers.
10. Return to a full rolling boil; boil 1 minute, stirring constantly.
11. Remove from heat and quickly skim off foam with a metal spoon.
12. Ladle into hot, sterile 1/2-pint jars adding 1 whole pepper to each jar.
13. Wipe rims, adjust lids.
14. Process in boiling water bath for 5 minutes.
15. Cool on wire rack.
16. Jelly may require 2 to 3 days to set.