Cranberry Pepper Jelly (sandwich spread)

By á-47

Makes about 2 1/2 cups
It made 2 - 8 oz. jars and 4 - 4 oz. jars

Ingredients

• 3 finely chopped red bell peppers
• 2 finely chopped, seeded Fresno chiles or red jalapenos
• (I first used 2 red & 2 green jalapenos - too hot - just use a total of 2)
• 1 cup sugar
• 1/2 tea. salt
• 1/4 cup liquid pectin (a little less than 1 pouch)
• 1 Tbsp. fresh lemon juice
• 1 - 12 oz. package fresh or frozen cranberries, coarsely chopped

Preparation

Step 1

Combine red peppers, jalapenos, sugar, red pepper flakes, and salt in a heavy wide pot over medium heat and bring to a simmer, stirring to dissolve sugar.

Stir in pectin and lemon juice. Reduce heat and simmer gently for 10 minutes. Stir in cranberries and simmer gently until cranberries burst and juices thicken, about 10 minutes longer.

Process in a hot water canner for 15 minutes. When opened, will keep for up to 3 weeks in the refrigerator.