Remove any stems from the cranberries. Rinse in cool water and drain well.
In a 4-quart stainless steel pan, combine cranberries and water. Over medium-high heat, bring to a boil. Reduce heat, cover and boil gently for 15 minutes or until all the berries have popped their skins and turned soft. Remove from heat, cover and let stand 1 hour.
Place a fine-meshed sieve over a pan or bowl. Ladle the craberry pulp and juice into the sieve to separate the pulp from the juice Discard the pulp. Rinse the sieve and line it with 4 layers of clean, damp cheesecloth. Strain the juice through this 2 times, rinsing the cheesecloth between each straining. Line the sieve with a paper coffee filter and strain the juice again. Cover the juice and refrigerate overnight.
To make the jalapeno juice:
In a 4 quart stainless steeal pan, combine the vinegar, water and peppers. Over medium heat, bring to a boil. Reduce heat, cover and simmer for 15 minutes. Remove from heat and let stand 15 minutes.
Place a fine-meshed sieve over a pan or bowl. Perform the same juice extracting method imployed for the cranberry juice. Refrigerate overnight
Making the jelly:
In a 10-quart pan, combine juices and heat until warm. Add the sugar and heat, stirring constantly, until completely dissolved. Increase the heat to medium-high and bring to a full rolling boil, stirring constantly. Stir ing the entire contents of the pectin pouches. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan from the heat.
Skim off any foam and ladle into hot jelly jars, leaving 1/4-inch headroom.
If canning, wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jar in a 200 degree water bath for 10 minutes, pint jars for 15 minutes. (If not preserving, keep refrigerated).