Cranberry Red Pepper Jelly (Gluten-Free, Vegan)

Bring to a simmer over medium heat and stir, dissolving the sugar as it cooks.

Add pectin and lemon juice and stir once to combine.

Reduce heat and cook at a simmer for 8-10 minutes.

Add cranberries and continue to simmer about 10 minutes more, or until cranberries start to burst and mixture begins to thicken.  The jelly will thicken further as it cools.

Let jelly cool off the heat, then transfer to a jar and cover.

Refrigerate until cold and ready to serve.

This jelly will keep almost a month in the refrigerator.