Clementine Pepper Jelly
User Reviews
5
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Prep Time
15 mins
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Cook Time
11 mins
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Total Time
26 mins
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Servings
216 1 teaspoon servings
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Calories
16 kcal
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Course
Appetizer, Condiments
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Cuisine
American
Clementine Pepper Jelly
Description
This Clementine Pepper Jelly recipe uses freshly squeezed clementine juice and rice vinegar simmered with sugar and jalapeño peppers to balance sweetness with spice and acidity. Cooking the mixture carefully prevents boiling over as it thickens. Fruit pectin is stirred in to help the jelly set properly once cooled. Butter minimizes foaming during cooking, while chili garlic sauce adds layers of spicy complexity.
After cooking, the jalapeños are removed, and the jelly is ladled into jars to cool and set at room temperature before refrigeration or freezing. The resulting jelly is bright and tangy with a spicy kick, suitable as a spread or accompaniment to cheese and meats.
The jelly can be stored refrigerated for several weeks or frozen for longer keeping. Some prefer to process jars with a water bath for shelf stability but the recipe notes using white vinegar if water bath canning is done. The recipe yields about nine 4-ounce jars for multiple uses.
Make sure to watch the boiling mixture carefully to prevent it from boiling over.Butter is added to reduce foaming during cooking.This jelly can be refrigerated for up to 3 weeks or frozen for up to 6 months.Consider using white vinegar if planning to water bath can to ensure safe preservation.The jelly makes about nine 4-ounce jars, enough for multiple uses.
Ingredients
- 1 ¼ cup clementine juice from about 8-10 medium clementines, fresh
- ¾ cup rice vinegar
- 4 cups sugar
- 1 jalapeno pepper seeds removed, halved
- ½ teaspoon butter
- 1 3- ounce fruit pectin pouch, CERTO brand
- 1-2 teaspoons Chili garlic sauce
Instructions
- Combine clementine juice, rice vinegar, sugar, jalapeño and butter in a medium-large saucepan (at least 6-quart size). Stir and bring to a boil. Reduce to a steady simmer and cook for 10 minutes. Watch carefully to keep the mixture from boiling up over the top of the pot.
- Add Certo pectin and stir constantly for exactly one minute. Remove from heat and skim off any foam with a metal teaspoon. Remove jalapeno and add one teaspoon Chili Garlic Sauce. Taste (be careful, it's hot!) and add more, to taste. Ladle into clean jars, leaving ½ inch headspace at the top. Cover jars and allow to sit at room temperature for 24 hours then refrigerate for up to 3 weeks or store in the freezer for up to 6 months. Makes about 4½ cups of jelly or 9 4-ounce jars.
- Jelly can also be processed with a water bath at this point. I never do this as I'm a bit lazy and have plenty of freezer space. If you do go with the water bath method, you should switch the vinegar to regular white vinegar or another vinegar with at least 5% acidity. Rice vinegar is typically between 4% and 4.3% and is not acidic enough for canning.
Notes
- Make sure to watch the boiling mixture carefully to prevent it from boiling over.
- Butter is added to reduce foaming during cooking.
- This jelly can be refrigerated for up to 3 weeks or frozen for up to 6 months.
- Consider using white vinegar if planning to water bath can to ensure safe preservation.
- The jelly makes about nine 4-ounce jars, enough for multiple uses.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2161 teaspoon servings
Amount Per Serving
Calories 16 kcal
% Daily Value*
| Calories | 16kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 0g | 0% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 2mg | 0% |
| Potassium | 2mg | 0% |
| Fiber | 0g | 0% |
| Sugar | 3g | 6% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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