Jalapeno Cranberry Jelly (cranberry juice)

By á-47

Makes 8 half pints

Ingredients

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

Preparation

Step 1

Place cranberry juice and jalapenos in a blender; cover and process until peppers are fully chopped. Strain through a double thickness of cheese cloth.

Pour the strained juice into a dutch oven; add the vinegar. Stir in the sugar. Bring to a full rolling boil, stirring constantly. stir in the pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly.

Re3move from the heat; skim off foam. Add food coloring if desired. Ladle into hot half pint jars, leaving 1/4" headspace.

Process for 5 minutes in a hot water canner.