Apple–Honey Jalapeño Pepper Jam

Ingredients:

• 2 cups finely chopped apples (peeled or unpeeled)
• 1 cup honey
• 1 cup apple cider vinegar
• 1 red bell pepper, finely chopped
• 1–2 jalapeño peppers, finely minced (remove seeds for mild heat)
• 3 cups granulated sugar
• 1 (1.75-ounce) box powdered fruit pectin
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon (optional)

Instructions:

1. In a large saucepan, combine the chopped apples, red bell pepper, jalapeños, apple cider vinegar, honey, salt, and cinnamon if using.
2. Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking.
3. Stir in the powdered fruit pectin and return the mixture to a rolling boil. Boil for 1 minute.
4. Add the sugar all at once, stirring constantly until fully dissolved.
5. Bring the jam back to a full rolling boil and boil hard for 2 minutes, stirring continuously.
6. Remove from heat and skim off any foam if needed.
7. Ladle the hot jam into sterilized jars, leaving about 1/4-inch headspace.
8. Seal jars and process in a boiling water bath for 10 minutes, or allow to cool and refrigerate if not canning.

Pro Tips & Serving Ideas

• Serve over cream cheese with crackers or crostini
• Brush onto pork chops, chicken, or roasted vegetables
• Spoon over warm biscuits or toast for a sweet-heat kick
• Adjust jalapeño seeds to control spice level

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: About 4 half-pint jars