Hot Chile Jelly

Damn, is this good. Rosy pink, spicy, sweet, and a little bit tart, it’s a beautiful and classic jelly. Most recipes for jalapeño jelly ask you to use purchased pectin and maybe a couple drops of food coloring, and that is indeed a slightly easier method than this one, in which the cores and peel of tart green early-fall apples provide the pectin (as they do in other jelly recipes). But there are at least two tangible benefits to doing it this way. First, the apple flavor, while subtle, pla