12 jalapeno peppers
1-1/2 cups cranberry juice
1 cup vinegar
5 cups sugar
3 oz liquid pectin
5 small fresh hot red peppers
Put jalapeno peppers into the bowl of a food processor and chop finely. In a medium saucepan, combine jalapeno peppers, cranberry juice, and vinegar. Bring to a boil; reduce heat and simmer for 10 minutes. Strain mixture, pressing with the back of a spoon to remove all the liquid. Measure 2 cups liquid. Discard pulp. If you don't have 2 cups liquid, add enough cranberry juice to make 2 cups.
In a 4-quart kettle, combine the 2 cups liquid and the sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Return to a full rolling boil; boil for 1 minute stirring constantly. Remove from heat. Skim off foam with a metal spoon.
Ladle jelly into hot, sterilized half-pint canning jars, leaving 1/4-inch headspace. Put one hot pepper in each jar. Wipe rims and adjust lids. Process in boiling water bath for 10 minutes. Remove jars, cool. Jelly may take 2-3 days to set. Makes about 5 half-pints.