In a food processor, combine fresh cranberries and jalapeno peppers and pulse for a few seconds.
Add in vinegar and pulse for a few more seconds until everything is finely chopped
Pour cranberry and jalapeno mixture into a large stock pot and simmer for about 10 minutes over medium-low heat
Add in sugar and cinnamon and bring to a rolling boil for 1-2 minutes, stirring frequently.
Add in 1 packet of liquid pectin and stir well, bringing back to a boil for 1 more minute.
Remove from heat and skim off foam.
Using a ladle with a spout, pour mixture into heated jars carefully
Place lid on jars and process in boiling water bath for 15 minutes
Remove and allow to sit on counter until lips "pop" to sealed
Enjoy!