Small-Batch Cranberry Hot Pepper Jelly

• 1 large sweet red pepper
• 2 jalapenos or 2 small hot chili peppers, seeded
• 1/4 cup water
• 3/4 cup cider vinegar
• 3/4 cup frozen cranberry juice concentrate, thawed
• 3 cups granulated sugar
• 1 (3 ounce) envelope liquid fruit pectin

1. Finely chop pepper and chiles in food processor. Place in a small saucepan with water and vinegar and bring to boil. Reduce heat, cover, and simmer for 10 minutes. Strain through a coarse sieve, pressing with back of spoon to extract as much liquid as possible. Discard solids. Pour liquid through a jelly bag or clean, damp muslin.
2. Combine strained liquid, thawed concentrate, and sugar in a medium non-reactive saucepan, bring to a boil over high heat, stirring constantly. Stir in pectin, return to a full boil and boil hard for 1 minute, stirring constantly. Remove from heat.
3. Ladle into hot jars and process in a boiling water bath for 10 minutes.

sweet red pepper, jalapenos, water, cider vinegar, cranberry juice, granulated sugar, liquid fruit pectin

Taken from www.food.com/recipe/small-batch-cranberry-hot-pepper-jelly-502562 (may not work)