Jalapeno Cranberry Jelly
By: Kevin Tu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




3 cups cranberry juice
1 cup jalapeno peppers seeded and chopped
7 cups sugar
1 cup vinegar
2 pouches liquid pectin (3 oz. ea.)
red food coloring optional

Preparation

1 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. 2 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. 3 Makes 8 half-pints. 4 Yield: 8 half pints