Cranberry Hot Pepper Jelly

Ingredients:

2 cups apple cider vinegar
1 packet of Sure-jell Certo (liquid fruit pectin)
2 ½ cups chopped red bell peppers
2 cups chopped fresh or frozen cranberries
½ cup of seeded and chopped serrano peppers
7 ½ cups sugar

Directions:

Prepare jars according to manufacturers jars.

In a large pot, combine all ingredients except for Certo. Bring to a hard boil and continue boiling for 5 minutes. Remove from heat and add Certo. Ladle into prepared jars. Seal jars according to the directions, boiling in hot water for 5 minutes.

Jars will last up to a year, unopened. Once opened, store in refrigerator for up to 2 weeks.

Serving Options:

Spoon over cream cheese and serve with crackers.

Use as glaze on baked ham.

Fill appetizer-sized pastry shells with jelly and a piece of brie. Briefly heat in 350 degree oven until cheese is oozing.