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Shanna's Jalapeno Cranberry Jelly

2-4  jalapeno peppers, halved & seeded 
1 1/2  cups cranberry juice cocktail 
1  cup vinegar 
5  cups sugar 
3  ounces liquid fruit pectin 
5  small fresh red hot peppers (optional) 

In medium saucepan combine jalapeno peppers, cranberry juice& vinegar.
Bring to a boil; reduce heat.
Cover& simmer 10 minutes.
Strain mixture thru a sieve, pressing with back of spoon to remove all liquid.
Measure 2c liquid.
Discard pulp.
In 4qt kettle combine the 2c liquid& the sugar.
Bring to a full rolling boil over high heat, stirring constantly.
Stir in pectin& if using add the whole hot peppers.
Return to a full rolling boil; boil 1 min, stirring constantly.
Remove from heat& quickly skim off foam with a metal spoon.
Ladel into hot, steril 1/2pt jars adding 1 whole pepper to each jar.
Wipe rims, adjust lids.
Process in boiling water bath for 5 minutes.
Cool on wire rack.
Jelly may require 2 to 3 days to