Cranberry Jalapeno Jelly
3 cups cranberry juice -- (or cran-raspberry juice)
1 cup jalapeno
peppers -- chopped and seeded
7 cups sugar
1 cup vinegar
2 pouches liquid fruit pectin (Certo) -- 3 ounces each
10 drops red food coloring -- optional
Prepare your jars and get all canning supplies ready (you'll need 8 half pint jars). 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. Remove from the heat; skim foam. Add food coloring, if desired. Pour into hot sterilized jars, leaving 1/4 inch headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.