Jalapeno Cranberry Jelly

Makes 8 half-pints. In a blender or food processor, chop jalapenos with cranberry juice until the peppers are fully chopped. Strain mixture through double-thick cheesecloth. In a large kettle, combine the strained juice with the sugar. Bring to a rolling boil, stirring constantly. Add vinegar and pectin and stir. Return mixture to a boil, and boil hard for one minute, stirring constantly. Remove kettle from the heat, and skim the foam from the mixture. If food coloring is desired, add about ten drops now. Fill sterilized jars, leaving a quarter-inch headspace. Adjust sealable caps, and process in a boiling water bath for five minutes.