Combine jalapenos, cranberry juice, and vinegar in a medium saucepan
Bring to a boil and reduce heat
Cover and simmer for 10 minutes
Strain through a sieve, pressing with the back of a spoon to remove all the liquid (should be about 2 cups liquid)
Discard pulp
In a large saucepan, combine the 2 cups strained liquid and the sugar
Bring to a full rolling boil over high heat, stirring constantly
Stir in the pectin and tiny hot red peppers
Return to a full rolling boil
Boil for 1 minute, stirring constantly
Remove from heat
With a metal spoon, quickly skim off any foam
Immediately ladle jelly into hot, sterilized half-pint canning jars leaving 1/4" headspace
One hot red pepper per jar
Wipe rims and adjust lids
Process in a boiling water canning bath for 5 minutes from when water begins to boil
Remove jars from canner and cool on racks