Orange–Ginger Chili Pepper Jelly

Instructions:

1. In a medium saucepan, combine the orange juice, orange zest, grated ginger, chopped chili peppers, apple cider vinegar, and salt. Stir well.
2. Bring the mixture to a boil over medium heat.
3. Add the sugar and stir until fully dissolved.
4. Sprinkle in the powdered pectin while stirring constantly to prevent lumps.
5. Bring the mixture to a rolling boil and cook for 3 to 5 minutes, stirring often, until slightly thickened.
6. Remove from heat and skim off any foam from the surface.
7. Carefully pour the hot jelly into clean jars and allow it to cool completely.
8. Seal and refrigerate until set, about 4 hours.

Variations :

• Use blood orange juice for deeper color and flavor.
• Swap chili peppers for jalapeños for a milder heat.
• Add a pinch of cayenne for extra spice.

Tips :

• Finely chop the peppers for even heat throughout the jelly.
• Do not overcook after adding pectin, as this can affect the final set.
• This jelly is excellent served over cream cheese with crackers or brushed onto grilled chicken or shrimp for a sweet-heat glaze.