3 red bell peppers, finely chopped (we just put them in our food processor!)
1 Fresno or red jalapeño chiles, seeded and finely chopped
1/4 tsp Jalapeno Powder
1 cup sugar
1 1/2 tsp Crushed Red Pepper Flakes
1/2 tsp Kosher Salt
1/4 Cup liquid pectin (you can also use 2 packets of gelatin)
1 Tbsp fresh lemon juice
3 Cups fresh cranberries, or frozen and thawed
Combine peppers (there will be some liquid), chiles, sugar, red pepper flakes and salt in a heavy wide pot over medium heat and bring to a simmer, stirring to dissolve sugar. Stir in pectin and lemon juice. Reduce heat and simmer gently for 10 minutes.
Stir in cranberries and simmer gently until the berries burst and juices thicken, about 10 minutes longer. Transfer jelly to a jar, let cool, and cover. Will keep for up to 3 weeks in the refrigerator.