Serving Size: 70
2 to 4 jalapeno peppers, halved and seeded
1-1/2 cups cranberry juice cocktail
1 cup vinegar
5 cups sugar
1 foil pouch liquid pectin (3 oz pouch, Certo or Ball)
5 small fresh hot red peppers (optional) such as serrano or pequin
In a medium saucepan combine jalapeno peppers, cranberry juice cocktail, and vinegar. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Strain mixture through a sieve, pressing with the back of a spoon to remove all of the liquid. Measaure 2 cups liquid. Discard pulp.
In a 4-quart dutch oven or kettle combine the 2 cups strained liquid and the sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in the pectin and, if desired, hot peppers, Return to a full rolling boil; boil for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
Immediately ladle jelly into hot, sterilized half-pint canning jars, leaving 1/4-inch headspace. If using the hot red peppers, put one in each jar before filling jar. Wipe jar rims and adjust lids. Process in the BWb for 5 minutes (basic canning procedures here).
Note that jelly may require 2 to 3 days to set.
Makes about 5 half pints.
Per serving (excluding unknown items): 59 Calories; 0g Fat (0% calories from fat); 0g Protein; 15g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 1 Fruit; 1 Other Carbohydrates