I make hot pepper jelly with cranberry juice. 1 qt cranberry juice, 1 cup hot peppers, 7 cups sugar, 6 oz Certo (fruit pectin), 1 and 1/4 cups apple vinegar--- red food color. In blender, chop jalapeņo peppers in cranberry juice. Strain. In lge container, boil juice, sugar, pectin, vinegar & food color for 2 min. Pour into jars, seal w/ paraffin. Makes 8 &1/2 pts. Love it with pork . So good with cream cheese on bagels. Or just with a spoon. Heehee