Jalapeno Cranberry Jelly (Christmas Jelly)

This is one that will have your tastebuds begging for more. Note: When cutting hot peppers, disposable gloves are recommended and avoid touching your face. I saw the cutest idea. Place one very small whole pepper or one whole cranberry in each sterilized half-pint jar pouring over the liquid jelly and processing as recommended. This recipe halves easily. Also, I used cranberry juice cocktail in place of pure cranberry juice.

• Ready In: 35 mins
• Yields: 8 (1/2 pints)

Ingredients

• 3  cups cranberry juice (not light)
• 1  cup  chopped  red jalapeno chile (with or without seeds for desired level of heat and can use green)
• 1  cup white vinegar
• 7  cups sugar
• 2 (3 ounce) envelopes  liquid fruit pectin (6 ounces total)
• 10  drops  red food coloring (optional)

Directions

1. Place cranberry juice and jalapenos in a blender; cover and process until peppers are fully chopped. Strain through a seive pressing with the back of a spoon to remove all liquid. This can also be strained 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 that cannot be stirred down. Boil for 1 minute (no longer), stirring constantly.
3. Remove from the heat; skim off foam with a metal spoon. Add food coloring if desired. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.