This was also one of our favorites, but it wasn’t quite spicy enough either. If you want it to have a bit more kick, just don’t seed the jalapenos.
Our favorite way to eat it is on a toasted bagel with cream cheese and the jelly on top. It’s also nice with crackers and cream cheese as an appetizer.
1 large red pepper, seeded
2 jalapeno peppers (seeded or not seeded to taste)
3/4 cup cider vinegar
1/4 cup water
3/4 cup cranberry juice concentrate
3 cups sugar
1 pouch of liquid pectin
Puree peppers in food processor until smooth. Combine puree and vinegar and water in large saucepan. Bring to a boil over high heat. Cover, reduce heat and boil gently for 10 minutes. Strain mixture through a sieve, pressing with back of spoon into a bowl. Discard solids and line sieve with cheesecloth. Pour liquid through cheesecloth back into saucepan.
Add cranberry concentrate and sugar. Bring to full boil over high heat, stirring constantly. Immediately add pouch of pectin. Continue hard boil for 1 minute, stirring constantly. Remove from heat and skim foam, if needed.
Fill 4oz or 8oz jars to 1/4 inch headspace. Put on lids and rings to finger tight. Place in boiling water bath and process for 10 minutes. Remove from heat and let rest for 5 minutes before removing to a towel on the counter. Let sit undisturbed for 24 hours. Remove rings and store in cool dry place.