CRANBERRY HOT-PEPPER JELLY
Steps:
- In medium saucepan combine jalapeño peppers, cranberry juice and vinegar. Bring to a boil and then reduce heat. Cover and simmer 10 minutes. Strain mixture through a sieve, pressing with back of spoon to remove all liquid. Measure 2 cups liquid. Discard pulp. In 4-quart kettle combine the 2 cups liquid and the sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin and if using, add the whole hot peppers. Return to a full rolling boil; boil 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon. Ladle into hot, sterile 1/2-pint jars adding 1 whole pepper to each jar. Wipe rims, adjust lids. Process in boiling water bath for 5 minutes. Cool on wire rack. Jelly may require 2 to 3 days to set.
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