Cranberry Pepper Jelly

Cranberry Pepper Jelly

1 1/2 cups cranberry juice cocktail
1 cup vinegar
2 jalapeno peppers, halved, lengthwise -- seeded
5 cups sugar
1 liquid pectin
5 tiny red hot peppers, halved -- seeded

In saucepan combine juice cocktail, vinegar, jalapeno peppers. Bring to boil, reduce heat, cover and simmer for 10 minutes.
Strain to gather 2 cups and discard peppers. Combine 2 cups of liquid and sugar in same saucepan. Bring to
boil and stir often to dissolve sugar. Stir in pectin and tiny red hot peppers. Return to full boil and boil at a full rolling
boil for 1 minute. Stir constantly. Skim to remove foam. Pour hot jelly into hot sterilized jars,
leaving 1/4 inch head space. Place a red pepper in each jar. Wipe rims and top with lids and rings to seal. Everything
should be hot, hot, hot. Jars, liquid and lids.

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Serving Ideas : On crackers with cream cheese, on meat

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