CRANBERRY PEPPER JELLY

1 1/2 cups cranberry juice cocktail*
1 cup vinegar
2 to 4 jalapeno peppers, halved and seeded
5 cups sugar
1 (3 ounce) package liquid fruit pectin
5 tiny red hot peppers, optional

Combine juice, vinegar and prepared jalapenos. Bring to a boil. Reduce heat. Cover and let simmer 10 minutes.

Strain the juice, should have 2 cups liquid. Discard solids. In 4 quart pan, combine liquid and sugar. Bring to full rolling boil over high heat, stirring constatntly. Stir in pectin and red hot peppers. Return to full boil and boil 1 minutes, stirring constantly.

Remove from heat and pout into clean hot jars. Place one red pepper in each jar.

Process 5 minutes in boiling water bath.

makes 5 half pints.

*I have used both the regular and the reduced calorie juice and seen no difference.