Cranberry and Jalapeno Pepper Jelly

By á-47

Ingredients

• 1 1/2 cups cranberry juice (not low-calorie)
• 1 cup vinegar
• 2-4 fresh jalapenos, halved and seeded
• 5 cups sugar
• 1/2 of a 6 oz. package (1 foil pouch) liquid fruit pectin
• 5 small fresh red serrano or Thai chile pepper(for decoration)

Preparation

Step 1

In a medium saucepan, combine cranberry juice, vinegar, and jalapeno peppers. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Strain mixture through a fine-mesh sieve set in a medium bowl, pressing with the gback of a spoon to remove all the liquid; discard pump. Measure 2 cups liquid.

In a heavy pot, combine the 2 cups liquid and the sugar. bring to a full rolling boil, stirring constantly until sugar dissolves. Stir in pectin and serrano peppers. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam with a metal spoon.

Ladle hot jelly into hot, sterilized half-pint jars, leaving a 1/4" head space. Add one of the serrano peppers to each jar. Wipe jar rims; adjust lids.

Process in a boiling water canner for 5 minutes.