Ingredients:

  • 3 cups Granny Smith apples, peeled, cored, and finely minced
  • 1 cup Jalapeño peppers, seeds removed and finely minced
  • 1 cup wildflower honey
  • 1 cup Apple cider vinegar (5% acidity)

Instructions:

  1. Sterilize five half-pint canning jars and lids in boiling water. Keep jars hot until ready to fill.
  2. Prepare the fruit base by finely mincing the peeled apples and jalapeños. Pulse in a food processor for a more uniform texture if preferred.
  3. In a large, heavy-bottomed stainless steel pot, combine the minced apples, jalapeños, apple cider vinegar, and honey.
  4. Bring the mixture to a full rolling boil over high heat, stirring constantly to prevent scorching.
  5. Boil hard for the time specified in the preparation, stirring constantly.
  6. Remove from heat. Skim off any surface foam with a metal spoon.
  7. Ladle the hot jam into the sterilized jars, leaving 1/4 inch of headspace. Wipe rims, center lids, and screw on bands until fingertip tight.
  8. Process in a boiling water-bath canner for 10 minutes. Remove jars and let cool undisturbed for 24 hours.