1 1/2 cups cranberry juice (not low-calorie)
1 cup vinegar
2 to 4 fresh jalapeño chile peppers, halved
5 cups sugar
1/2 of a 6 oz package (1 foil pouch) liquid fruit pectin
1. In a medium stainless-steel, enamel, or nonstick saucepan combine cranberry juice, vinegar, and jalapeño peppers. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Strain mixture through a sieve, pressing with the back of a soon to remove all the liquid; measure 2 cups and set aside. Discard pulp.
2. In a 6 quart heavy kettle combine the 2 cups liquid and the sugar. Bring to a full rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to a full rolling boil; boil for 1 minute, stirring constantly. Remove from heat. Skim off foam.
3. Ladle at once into hot, sterilized half-pint canning jars, leaving a 1/4 inch headspace. Wipe jar rims; adjust lids. Process in a boiling-water canner for 5 minutes. Remove jars and cool on a wire rack until set (2 to 3 days).
Add 1 minute to processing time for each additional 1,000 feet.
This recipe was given to me by Cheryl Smith, a woman in my ward. A couple of years ago she did a mini class on canning for Relief Society. This is one of the things she shared with us. She served it with cream cheese and crackers--very good!