Ingredients

7 cups chopped red peppers (5-7 large)

1 cup cranberries (low bush)

1-2 fresh jalapeño peppers

4 cups apple cider vinegar

6 cups sugar

2 tsp salt

Instructions

After chopping the red peppers, place 2 cups peppers and 1 cup vinegar in a blender and blend for about 5 seconds. Pour mixture into a large pot and then repeat two more times with the same ingredients and amounts. With your last cup of peppers, include the cup of cranberries and also the last cup of vinegar. Blend and pour into pot. Deseed and finely chop the jalapeño peppers, and add into pot. Add in sugar and salt, stir together,  and bring mixture to a boil. Keep mixture boiling for 25 to 30 min, stirring occasionally until slightly thickened. Turn off heat and follow canning instructions. The jelly will continue to thicken as it cools.

Canning Instructions

This recipe should fill about 16 four oz jars or 8 eight oz jars. You will need a good set of tongs to handle the hot jars. Make sure your jars and lids have been washed in hot, soapy water. Before canning it is recommended that you also sterilize your jars and lids (not the bands!) in boiling water for about 10 minutes. Before filling, keep your jars and lids in hot water (doesn’t have to be boiling) so the sudden heat from the jelly and processing bath does not break them. Have a large pot of boiling water ready for the processing bath. When ready, fill the jars to just below the threading. Wipe away any jelly from the lip, place a lid onto the jar, and twist on the band. Complete as many that will fit in your pot (do not stack jars in bath). Place jars in boiling water for 5 minutes to process. When finished, pull the jars out and set somewhere where they won’t be disturbed for 20-30 minutes. Repeat until finished. You will be able to tell the jars have processed when the top middle of the lid goes from convex to concave.  A happy sound you’ll hear is a small pop! which is the lid sealing. Do not worry if they don’t all “pop” but make sure they have completely sealed by lightly tapping the top with your finger. The sound will start as a low, hollow sound and change to a  tight, high pitched ting when jar has been sealed. Once in awhile you may get a bad lid, a lip that wasn’t wiped sufficiently, a jar with too much or too little jelly, etc.. and the lid will not seal. Good news is it is still edible and will keep for quite awhile in the fridge, but do not give it away or store it as a canned good.