Directions:
Add jalapeños, lemon juice, lemon zest, water, and salt to a saucepan and bring to a gentle boil.
Stir in sugar and honey, then return to a rolling boil.
Add pectin, stirring constantly, and boil hard for 1–2 minutes until thickened.
Remove from heat and let cool slightly before transferring to clean jars.
Cool completely, then refrigerate.
Sweet, tangy, and just spicy enough
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