Lemon–Honey Jalapeño Jam

Instructions:

1. Finely chop the jalapeños, removing the seeds for milder heat or leaving some in for extra spice.
2. In a medium saucepan, combine the jalapeños, lemon juice, lemon zest, and water over medium heat.
3. Stir in the powdered pectin and bring the mixture to a rolling boil.
4. Add the sugar and honey, stirring constantly until fully dissolved.
5. Return the mixture to a rolling boil and cook for 5 to 7 minutes, stirring often, until slightly thickened.
6. Stir in a pinch of salt, then remove from the heat.
7. Let the jam cool slightly before transferring to clean jars. It will continue to thicken as it cools.

Variations

• Add a small amount of finely chopped ginger for extra warmth and complexity.
• Substitute part of the lemon juice with lime juice for a citrus twist.
• Use serrano peppers instead of jalapeños for a spicier version.
• Stir in a splash of apple cider vinegar for added tang.

Tips

• Wear gloves when handling jalapeños to avoid irritation.
• Stir constantly once the sugar is added to prevent scorching.
• For a smoother jam, briefly pulse the mixture with an immersion blender before cooling.
• This jam is excellent served over cream cheese with crackers or brushed onto grilled chicken or salmon as a glossy, flavorful glaze.