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Jalapeño and Cranberry Jelly
From Stop and Smell the Rosemary
Ingredients:
6 jalapeños, seeded and quartered
2½ cups cranberry juice cocktail
7 cups sugar
6 ounces liquid fruit pectin
1 cup distilled white vinegar
Red food coloring (optional)
Recipe directions:
Place jalapeños and cranberry juice in blender. Process until jalapeños are finely chopped. Combine jalapeño mixture with sugar in a large Dutch oven. Bring to a full rolling boil. Add pectin. Return to a boil. Cook 2 to 3 minutes. Add vinegar and food coloring if desired. Cool. Spoon into sterilized jars and refrigerate.
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