Cranberry Pepper Jelly

In a saucepan, combine cocktail, vinegar, and jalapeno peppers. Bring to boiling; reduce heat. Cover; simmer 10 minutes. Strain to gather about 2 cups liquid. Discard peppers.

Sterilize clean half-pint canning jars in boiling water for 10 minutes.

Meanwhile, in a 4-quart Dutch oven combine the 2 cups liquid and sugar. Bring to a full, rolling boil over high heat, stirring often to dissolve sugar. (The mixture should boil so rapidly on the surface that you can't stir it down.)

Stir in pectin and tiny red hot peppers. Return to a full, rolling boil; boil for 1 minutes, stirring constantly. Remove from heat; use a metal spoon to quickly skim off foam.

Using a jar lifter, remove jars from hot water, letting water drip off. Pour hot jelly into the hot, sterilized jars, leaving 1/4-inch headspace. Place a red pepper in each. Wipe rims; top with flat lids; screw on metal rings.

Set jars in a water canner or a large kettle; add water to cover jars by 1 inch. Bring to boiling. Boil 5 minutes (start timing after water boils.)

Carefully remove jars from water. Cool on a cloth towel 2 to 3 days or until set. Check seals, label, and date. Store in a cool, dry place for up to 1 year.

Serve with corn bread, cream cheese and crackers, or grilled chicken.