Jalapeno Cranberry Jelly

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

1. Place cranberry juice and jalapenos in a blender; cover and process until peppers are fully chopped. Strain through a double thickness of cheesecloth.
2. Pour the strained juice into a Dutch oven; add vinegar. Stir in sugar. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly.
3. Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

cranberry juice, peppers, white vinegar, sugar, pouches, coloring

Taken from www.tasteofhome.com/recipes/jalapeno-cranberry-jelly/ (may not work)