1/2 cup jalapeno peppers, coarsely chopped
1-1/2 cups cranberry juice cocktail
1 cup vinegar
5 cups sugar
1 foil pouch liquid fruit pectin
Wash hot peppers, cut off stem and halve the peppers, remove membrane and seeds. Put peppers in food processor and process off and on a couple of times until the peppers are coarsely chopped. In a medium saucepan combine peppers, cranberry juice, and vinegar. Bring to boiling; reduce heat. Cover and simmer for about 10 minutes. In a 4 quart pot combine the pepper mixture and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Return to a full rolling boil; boil for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon. Pour at once into hot, sterilized half-pint jars, leaving a 1/4″ headspace. Wipe jar rims; adjust lids. Process in a boiling water canner for 5 minutes (start timing when water begins to boil). Remove jars and cool on a wire rack till set (2 to 3 days).
Makes 5 half pints.