• 3 cups of cranberry juice
• 1 cup of jalapeno peppers, chopped & seeded
• 7 cups of sugar
• 1 cup of vinegar
• 2 pouches of liquid fruit pectin
• 10 drops of red food coloring, optional

1. Have sterilized jars and lids ready to go. Place cranberry juice & peppers in a blender, cover & process until the peppers are fully chopped. Strain through a double thickness of cheesecloth. Pour the strained juice into a large kettle and add the sugar. Bring to a full rolling boil, stirring constantly.
2. Stir in the vinegar & pectin, return to a full rolling boil and boil for 1 minute, stirring constantly. Remove from heat, skim foam and add food coloring.
3. Pour into hot sterilized jars, leaving 1/4 inch headspace. Adjust caps. Process for 5 minutes in a boiling water bath.
4. Yield: 8 1/2 pints

I made an extra hot batch for my husband this year and added 4 Habanero peppers to the mix!