Why This Recipe Works

Most jelly recipes are finicky and time sensitive in an effort to achieve the proper set texture. This recipe takes a shortcut. We use 1 pound of red jalapeño chiles (no bell peppers here), and process them in a food processor with shredded apple, which contains natural pectin to help the jelly set. Then we cook the mixture with store-bought apple jelly for just under 20 minutes until thick. This gave us great hot pepper flavor and a proper jelly texture, with a lot less fuss.

Before You Begin

Use gloves when you handle the peppers. For hotter jelly, add 1 tablespoon of the pepper seeds to the pot in step 2.

Instructions

Pulse jalapeños and apples in food processor until finely chopped, 12 to 15 pulses. Transfer mixture to saucepan and stir in sugar, cider, and salt. Bring to simmer over medium heat and cook, stirring frequently, until liquid has evaporated, 15 to 17 minutes.

Stir in apple jelly and bring to boil. Reduce heat to medium-low and simmer, stirring frequently, until mixture is reduced to 3¾ cups, 17 to 20 minutes. Remove from heat and stir in vinegar.

Divide jelly among four 8-ounce jars, affix lids, and let cool to room temperature, 3 to 4 hours. Refrigerate for up to 1 month.