Thanks Ash for the recipe! I'm sharing too now since it was so good!
Ashley's Cranberry Pepper Jelly
2-3 jalapenos (I seeded half)
1 12 oz. package fresh or frozen cranberries
2 c. apple cider vinegar
8 c. sugar
2 packages liquid Certo pectin
Blend cranberries and jalapenos with the vinegar until pulverized. I used my VitaMix and it did a great job. Add the sugar and put in a big pan and bring to a boil. Add the pectin and return to a boil for a few mins. Place in sterile jars and hot pack can (instructions on how to can) for 10 mins. for pints. Serve over a block of cream cheese with crackers. It's sooo pretty!! Yeilds about 4 pints.