Orange Jalapeño Sunshine Jam

Instructions:

1. In a medium saucepan, combine the orange juice, water, orange zest, and minced jalapeños. Bring the mixture to a gentle boil.
2. Stir in the sugar and return the mixture to a rolling boil, stirring until the sugar is fully dissolved.
3. Add the liquid pectin and boil hard for 1 full minute.
4. Remove the pan from the heat, skim any foam if necessary, and allow the jam to settle.
5. Ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace.
6. Seal the jars and allow them to cool, or process them in a water bath for long-term, shelf-stable storage.

Variations

• Add finely chopped candied ginger for a zesty, aromatic twist.
• Use a mix of jalapeños and serranos for a bolder heat profile.
• Replace some of the orange juice with pineapple juice for a tropical variation.
• Add a splash of vanilla extract for a warm, rounded finish.
• Stir in a pinch of turmeric to intensify the color and add subtle earthiness.

Tips

• Keep some jalapeño seeds if you prefer a spicier jam.
• Sterilize jars properly to ensure safe storage.
• Boil the mixture vigorously after adding pectin to ensure proper setting.
• If foam forms during cooking, skim it off for a clearer, smoother jam.
• This jam pairs wonderfully with cream cheese, biscuits, grilled chicken, or as a glaze for pork.