Categories: conserves, jams, jelly, preserves

Ingredients

• 3 cups cranberry juice
• 1 cup chopped seeded jalapeno peppers
• 7 cups sugar
• 1 cup vinegar
• 2 pouches (3 oz. each) liquid fruit pectin
• 10 drops red food coloring, optional

Directions

1. Place cranberry juice and peppers in a blender; cover and process until peppers are fully chopped. Strain through a double thickness of cheesecloth. Pour the strained juice into a large kettle; add sugar. Bring to a full rolling boil, stirring constantly. Stir in vinegar and pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly. Stir in vinegar and pectin; return to full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim foam. Add food coloring if desired. Pour into hot sterilized jars, leaving 1/3 inch headspace. Adjust caps.

2. Process for 5 minutes in a boiling water bath. Serve the jelly with cream cheese on crackers or use as a condiment with meat or poultry.

3. makes 8 half-pints.

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