1. In a large, heavy-bottomed pot, combine orange juice, minced Serranos, vinegar, and salt. Bring to a simmer over medium heat; cook 5 min to mellow pepper heat.
2. Stir in sugar until dissolved. Bring to a full rolling boil (one that doesn’t stop when stirred).
3. Add liquid pectin; return to hard boil. Boil exactly 1 minute, stirring constantly.
4. Remove from heat. Skim off foam. Stir in orange zest (if using).
5. Ladle hot jelly into sterilized ½-pint jars, leaving ¼” headspace. Wipe rims; seal with lids.
6. For shelf-stable: Process in boiling water bath 10 min. Cool 24 hr; check seals.
   For fridge/freezer: Skip processing; store in clean jars:
   – Refrigerator: up to 3 weeks
   – Freezer: up to 6 months (leave ½” headspace for expansion)

FLAVOR NOTES:

• Heat level builds over time—taste after 24 hours.
• Pairs beautifully with cream cheese & crackers, baked brie, grilled chicken, or sharp cheddar.

PREP TIME & YIELD:
Prep Time: 15 min | Cook Time: 10 min | Total Time: 25 min (+ cooling) | Yield: ~3 (8-oz) jars