Cranberry Jalapeno Jelly
3 cups cranberry juice***
1 cup chopped seeded jalapeno peppers
7 cups sugar
1 cup vinegar
2 pouches (3 oz each) liquid fruit pectin
10 drops red food coloring, optional***
Place cranberry juice and peppers in a blender; cover and process until peppers are fully chopped. Strain through a double thickness of cheesecloth. Pour the strained juice into a large kettle; add sugar. Bring to a full rolling boil, stirring constantly. Stir in vinegar and pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim foam. Add food coloring, if desired. Pour into hot jars, leaving ¼ -inch headspace. Adjust caps and process for 5 minutes in a boiling water bath. Makes 8 ½-pint jars.
***You can use apple juice and green food coloring instead.
** Serve over a softened block of cream cheese with crackers.