Hot Jalapeno Pepper Jelly

• 1/2 cup jalapeno pepper, coarsely chopped
• 1 1/2 cups cranberry juice cocktail
• 1 cup vinegar
• 5 cups sugar
• 1 liquid fruit pectin (in a foil pouch)

1. Wash hot peppers, cut off stem and halve the peppers, remove membrane and seeds.
2. Put peppers in food processor and process off and on a couple of times until the peppers are coarsely chopped.
3. In a medium saucepan combine peppers, cranberry juice, and vinegar.
4. Bring to boiling; reduce heat, cover and simmer for about 10 minutes.
5. In a 4 quart pot combine the pepper mixture and sugar.
6. Bring to a full rolling boil over high heat, stirring constantly.
7. Stir in pectin.
8. Return to a full rolling boil; boil for 1 minute, stirring constantly.
9. Remove from heat and quickly skim off foam with a metal spoon.
10. Pour at once into hot, sterilized half-pint jars, leaving a 1/4" headspace. Wipe jar rims; adjust lids.
11. Process in a boiling water canner for 5 minutes (start timing when water begins to boil).
12. Remove jars and cool on a wire rack till set (2 to 3 days).

jalapeno pepper, cranberry juice cocktail, vinegar, sugar, liquid fruit pectin

Taken from www.food.com/recipe/hot-jalapeno-pepper-jelly-2686 (may not work)