A delightful jelly combining the sweetness of fruit juice with the heat of jalapeños, perfect for spreading on crackers or as a glaze.
Wash the jalapeños thoroughly and remove the stems.
Wear gloves while handling jalapeños to avoid irritation.
Cut the jalapeños in half and remove the seeds and membranes for a milder flavor.
Use a small spoon to scrape out the seeds easily.
Place the jalapeños in a food processor and pulse until finely chopped.
Avoid over-processing to maintain some texture.
Combine the chopped jalapeños, apple juice, and vinegar in a medium saucepan.
Stir well to ensure even mixing.
Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
Stir occasionally to prevent sticking.
Transfer the mixture to a large pot and add the sugar.
Ensure the sugar dissolves completely.
Bring to a rolling boil over high heat, stirring constantly.
A rolling boil cannot be stirred down.
Stir in the pectin and boil for 1 more minute.
Work quickly to ensure the pectin activates properly.
Remove from heat and skim off any foam with a metal spoon.
Foam can affect the jelly's clarity.
Pour the jelly into sterilized jars, leaving 1/4 inch headspace.
Use a funnel for easier pouring.
Seal the jars and process in a boiling water canner for 5 minutes.
Start timing once the water reaches a boil.
Cool the jars on a wire rack and let the jelly set for 2-3 days.
Check the seals before storing.
Serve the jelly with crackers and cream cheese or use as a glaze.
Enjoy experimenting with different pairings!
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