Recipe: Cranberry Jalapeno Jelly

CRANBERRY JALAPENO JELLY

"Serve this jelly with cream cheese on crackers or use as a condiment with meat or poultry."

3 cups cranberry juice (or cran-raspberry juice)
1 cup jalapeno peppers chopped and seeded
7 cups sugar
1 cup vinegar
2 pouches (3 ounces each) liquid fruit pectin (Certo)
10 drops red food coloring (optional)

Prepare your jars and get all canning supplies ready (you'll need 8 half pint jars).

Place cranberry juice and peppers in a blender; cover and process until peppers are fully chopped. Strain through a double thickness of cheesecloth. Pour the strained juice into a large kettle; add sugar. Bring to a full rolling boil, stirring constantly.

Stir in vinegar and pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim foam. Add food coloring, if desired.

Pour into hot sterilized jars, leaving 1/4 inch headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.

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