Preheat oven to 350. Split jalepeno pepper down the side, but keep the stem in tact (wear gloves). With your thumb or a teaspoon, scrape out the seeds and membrane leaving a pocket …
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Next, in a 4 to 5 quart pot, combine the sugar, pineapple, lemon juice, jalapenos, and butter. Cook over high heat, stirring constantly until mixture comes to a full rolling boil.
While the jalapeños are simmering, combine 1 tablespoon water and the gelatin in a small cup. Let bloom for 5 minutes. Remove the cooked jalapeños from the heat. Add the gelatin and stir until well dissolved. Pureé the jelly with an immersion blender until smooth.
This new recipe simply replaces the habaneros with jalapenos, the apple cider vinegar with white wine vinegar and the sunshiny, golden glow with a verdant, spring green hue. Although these pepper jellies are both super easy to put together, you will need to set aside a little time for chopping.