Recipe Archives->Preserving->Cran Jalapeno Jelly 02

 
Jalapeno Cranberry Jelly
Makes 8 half-pints
 
3 cups cranberry juice
1 cup chopped seeded jalapeno peppers
7 cups sugar
1 cup vinegar
2 3-oz pouches liquid pectin
red food coloring, optional
 
In a blender or food processor, chop jalapenos with cranberry juice
until the peppers are fully chopped.  Strain mixture through
double-thick cheesecloth.  In a large kettle, combine the strained
juice with the sugar.  Bring to a rolling boil, stirring constantly.
Add vinegar and pectin and stir.  Return mixture to a boil, and
boil hard for one minute, stirring constantly.

Remove kettle from the heat, and skim the foam from the mixture.
If food coloring is desired, add about ten drops now.  Fill sterilized
jars, leaving a quarter-inch headspace.  Adjust sealable caps, and
process in a boiling water bath for five minutes.

Printable version: cran-jalapeno-jelly02.txt.