Lemon Zest Jalapeño Shine Jelly

Instructions:

1. In a small saucepan, combine the lemon juice, lemon zest, jalapeños, sugar, vinegar, and salt.
2. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves completely.
3. Add the pectin and continue boiling for 1–2 minutes, or until the mixture begins to thicken slightly.
4. Reduce the heat and let the jelly simmer for 5–7 minutes to allow the flavors to blend.
5. Remove from heat and let the jelly cool; it will continue to thicken as it sets.
6. Transfer to jars and refrigerate, or process in a water bath canner for long-term storage.

Variations

• Add a teaspoon of grated ginger for extra brightness and warmth.
• Mix in a bit of lime zest for a citrus blend.
• Replace jalapeños with serranos for a sharper, hotter jelly.
• Use Meyer lemons for a sweeter, floral version.
• Add a spoonful of honey after cooking for a smooth, mellow finish.

Tips

• Strain half the mixture before adding pectin for a crystal-clear jelly with suspended jalapeño bits.
• Taste your peppers first—heat levels vary widely.
• Use a fine microplane for zesting to release maximum citrus oils.
• If the jelly thickens too much after cooling, warm gently and stir in a splash of hot water.
• This jelly pairs especially well with grilled meats, soft cheeses, seafood, and roasted vegetables.