As the season for Turkey is upon us I thought I should share this recipe with you all. I envision a very large large leftover turkey sandwich with some of this pepper jelly on top.. I didn't take pictures of the process but believe you me this is super easy to make. Enjoy! Smokin - K 3 finely chopped red bell peppers (stem and seeded) 2 finely chopper Fresno chillies or Red Jalepeno's (stem and seeded) 1 cup sugar 1 1/2 tsp crushed red pepper flake 1/2 tsp salt In a heavy wide pot over medium heat add the above ingredience bring to a simmer stiring to disolve the sugar Stir in 1ea 3 oz package of liquid pectin and 1 TBS of fresh lemon juice Reduce heat a little and let simmer for 10 minutes Stir in 3 cups of fresh or frozen (but thawed) cranberries Let simmer until cranberries burst and juice thickens (about 10 minutes longer) At this point I put in my imersion blender wand thingy and blended all the cranberries into the mix leaving a few whole / split cranberries for some chucky texture I canned a double batch... If you use hot jars, hot lids and move quick with your hot jelly you wont even need to water bath these. I put the jelly in the jar leaving 1/4" head space, put on the hot lid, twist on the ring and the flip the jar upside down for a minute or two. Then right them back up normal like and in a matter of minute they seal... Enjoy!