A delightful blend of sweet and spicy flavors, perfect for spreading on toast or pairing with cheese.
Combine the chopped jalapeño peppers, cranberry juice, and vinegar in a medium saucepan.
Chop the peppers finely to release more flavor into the mixture.
Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Strain the mixture through a sieve, pressing with the back of a spoon to extract all liquid.
Use a fine-mesh sieve for a clearer jelly.
Measure 2 cups of the strained liquid and discard the pulp.
Ensure you have exactly 2 cups of liquid for the correct jelly consistency.
Combine the liquid and sugar in a 4-quart kettle and bring to a rolling boil over high heat, stirring constantly.
Use a large kettle to prevent boiling over.
Stir in the pectin and boil for 1 minute, stirring constantly.
Ensure the pectin is fully dissolved for proper setting.
Remove from heat and skim off any foam with a metal spoon.
Skimming the foam ensures a clear jelly.
Ladle the jelly into hot, sterilized jars, leaving 1/4-inch headspace.
Use a funnel for easier filling and less mess.
Seal the jars and process in a boiling water bath for 5 minutes.
Ensure the jars are fully submerged in the water bath for proper sealing.
Cool the jars on a wire rack and allow the jelly to set for 2-3 days before using.
Store the jars in a cool, dark place for best results.
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