We love jalapeño chili peppers. We use them in so much of our cooking that I’ve taken to even pickling my own. For the last year I’ve been searching for a recipe for jalapeño jelly that didn’t rely on food dye or commercial pectin, but to no avail. So, with some experimentation, I’ve come up with the following recipe which uses apple jelly made from Granny Smith apples (the tart, green apples) as a base, and cranberries for color. Granny Smith apples (and cranberries too) have plenty of natural pectin, so no additional pectin is needed to make the jelly gel.

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