Red Red Pepper Jelly

• 1 cup red hot peppers, mixed varieties or 1 cup jalapeno, if that is what you have
• 1 cup vinegar
• 3 cups cranberry juice, wo any sugar added
• 5 cups sugar
• 1 (3 ounce) package liquid pectin

1. Wash, half and deseed hot peppers.
2. Roughly chop to measure out about 1 cup.
3. If you really want it hot, allow a few seeds to go in with the peppers.
4. Place peppers, vinegar and juice in large flat soup pot.
5. Allow to boil for about 20 minutes.
6. Cool slightly.
7. Pour liquid thru a strainer and measure out 2 cups of liquid.
8. If you have more than 2 cups of liquid then you can return it all to the heat and boil for a bit longer.
9. Too little can be adjusted by just adding enough cranberry juice to bring it back up to 2 cups.
10. Put liquid back in pot and add sugar.
11. Bring mixture to a rolling boil and allow to boil for a good minute or so.
12. Add pectin and allow that to boil for 1 full minute also.
13. Ladle into clean sterilized 1/2 pint jars.
14. Process in water bath canner or just store in frig til used.

red hot peppers, vinegar, cranberry juice, sugar

Taken from www.food.com/recipe/red-red-pepper-jelly-437728 (may not work)