This is a little like my families favorite Sweet Hot Jalapeno Jelly. The Cranberry-Pepper Jelly is a deep bright red clear jelly, where as my Sweet Hot Jalapeno Jelly is a bit more orange, and has bits of the pulp in it. Jelly is made with the juice, and jam has bits of the fruit in it. Ether way these are both yummy gifts, and taste great served over warm corn bread, grilled chicken or with cream cheese and festive crackers.

This makes 5 yummy half-pint canning jelly jars worth of Cranberry-Pepper Jelly. Save 2 for use at home and give 3 as gifts, and make a another bach later.

Cranberry-Pepper Jelly Ingredients

• 4 Jalapeño peppers
• 1 1/2 cups of cranberry juice cocktail
• 1 cup red wine vinegar
• 5 cups sugar
• 1 pouch of liquid fruit pectin
• 5 small fresh red peppers, like a serrano, or pequin

Basic Steps for Making Cranberry-Pepper Jelly

Step 1 Prepare for canning the Cranberry-Pepper Jelly

Get the jars and lids sterilizing the dishwasher is fine for the jars. Be sure to let it go through the rinse cycle to get rid of any soap!  It's also a good time to start heating up the water in the canner and the small pan of water to boil the lids. Personally the trick I use is that I ran the jars through whatever my last load of dishes was and then leave them in the dishwasher. (I think I am like a lot of people in that I pre-rinse most of my dishes before loading them in the dishwasher anyway, right?) Then after washing with soap and other dishes, I just wash them again with no soap.

At this point where you are ready to start making your recipe, go ahead and get the water-bath canner water started heating. Let it get up to a boil and then turn it off if you are not yet ready for it. Keep the lid on it to retain heat and steam evaporation.

Lids:  Put the lids into a pan of boiling water for at least several minutes. This helps soften the sealing compound of the lid. This is why the little lid lifter with the magnet is cool, because they get very hot. I have also found it good to layer my lids in an alternating fashion in the pan, so they don't stick to each other.  

Step 2 Making the Juice for Cranberry-Pepper Jelly

Prepare the Jalapeño peppers; Always remember that chilies should be handled carefully: wear rubber gloves and do not rub your eyes or lips. The best way to handle and seed dried chilies, use a sharp paring knife to make a slit down the side and carefully scrape out the seeds. Next dice the Jalapeño peppers.

In a large heavy bottom saucepan combine the Jalapeño peppers, cranberry juice cocktail and red wine vinegar.

Cover and simmer for 10-20 minutes. Strain the mixture through a sieve, pressing on the pulp with the back of a wooden stirring spoon. Measure out 2 cups of liquid. Use the diced cooked Jalepno peppers in some other wonderful dish. (refrigerate and use with-in 2-3 days.

Step 3 Making the Jelly for Cranberry-Pepper Jelly

Back in the large heavy bottom saucepan combine the 2 cups of strained liquid and the sugar. Bring to a full rolling boil over a high heat. Make sure you stir often to not let it sit or scorch. Stir in the pectin and if you want,  the fresh red peppers (cut a thin slit vertically along one side). Return to a full boil for one more minute, stirring constantly. Remove from heat. Quickly skim off foam with a sppon, or skimmer.

Step 4 Canning the Cranberry-Pepper Jelly

Immediately ladle the jelly into the 5 hot sterilized half-pint canning jelly jars, leaving 1/4 headspace. Make sure you put one pepper per jar if your going to use them as decoration.  Make sure you wipe down the rims of the jars, and carefully seat the lid and hand-tighten the ring around them.  Be sure the contact surfaces (top of the jar and underside of the ring) are clean to get a good seal!

Process the jars in a boiling-water canner for 5 minutes. Start the timing when the water comes back to a boil.

Remove the jars carefully, and let cool on a clean towel. The jelly may take a couple 2-3 days to set firm. And for goodness sake, don't go about shaking the jar, or it won't set.

Notes: