Small-Batch Cranberry Hot Pepper Jelly

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 large sweet red pepper
• 2 jalapenos or 2 small hot chili peppers, seeded
• 1/4 cup water
• 3/4 cup cider vinegar
• 3/4 cup frozen cranberry juice concentrate, thawed
• 3 cups granulated sugar
• 1 (3 ounce) envelope liquid fruit pectin

Recipe

• 1 Finely chop pepper and chiles in food processor. Place in a small saucepan with water and vinegar and bring to boil. Reduce heat, cover, and simmer for 10 minutes. Strain through a coarse sieve, pressing with back of spoon to extract as much liquid as possible. Discard solids. Pour liquid through a jelly bag or clean, damp muslin.
• 2 Combine strained liquid, thawed concentrate, and sugar in a medium non-reactive saucepan, bring to a boil over high heat, stirring constantly. Stir in pectin, return to a full boil and boil hard for 1 minute, stirring constantly. Remove from heat.
• 3 Ladle into hot jars and process in a boiling water bath for 10 minutes.