Excerpted with permission from The Nightmare Before Dinner, ©2018 by Zach Neil. Race Point Publishing, an Imprint of the Quarto Group.
“This sweet and spicy jelly recipe comes from my mom, who is one of the best cooks in the world. It’s a jalepeño pepper jelly, and it’s great on simple snacks like crackers with cream cheese or slathered on cornbread. We use it on meats like Victor Van Pork, but you can spread this on a tuna sandwich. This stuff is food gold! Please note that you need a boiling-water canner to make this jam, but trust me, it’s worth it.”