Ingredients:
12 oz. fresh cranberries rinsed
6-8 jalapeños, stems removed
1 cup water
2 cups apple cider vinegar
6 cups sugar
2 packs dry pectin
Directions:
Roughly chop the cranberries and jalapeños; mix them in a heavy pot over high heat with the water and vinegar and bring to a boil. Add in the sugar and bring to a boil for 10 minutes. Add pectin and boil for 2- 4 minutes minutes.
Pour the jam into sterilized jars, clean the rims with vinegar and a paper towel, place the sterilized lids on top and add the rings, finger tip tight.
Water bath in half pints for 10 minutes or pints for 15 minutes.
It is amazing over cream or goat cheese served with crackers.