Thursday, January 10, 2019

Mandarin Pepper Jelly

I love pepper jelly and, as a consequence, I make a lot of it. Generally I make Green Pepper Jelly, Red Pepper Jelly, Strawberry Hot Pepper Jam, and, up until now, have always felt completely satisfied with these. This was my first attempt to make a citrus variety, and it is absolutely the BEST! The sweet, citrus-y mandarins, paired with hot peppers is the perfect combination. Juicing the mandarins can be a bit tedious, in the same way that key limes can be a pain, but the result is well worth the effort. To expedite things, I used this juicer.

This is a must try. It’s wonderful on top of plain crackers or those topped with sliced cheeses or cream cheese, but I found it to be equally good on croissants, toast, or biscuits at breakfast. Brighten your morning or put some heat in your afternoon with this delicious jelly.
Mandarin Pepper Jelly
Adapted from The Café Sucre Farina

1-1/4 cups fresh mandarin juice (approx. 2.5 lbs. Mandarins*)
3/4 cups
rice vinegar
4 cups sugar
Melissa’s pickled jalapeño, halved and seeded
1 teaspoon butter
1 3-oz. pouch liquid
Certo Fruit Pectin
1-1/2 teaspoons
Chili Garlic Sauce

Combine mandarin juice, rice vinegar, sugar, jalapeño, and butter in a
6-quart sauce pan. Stir to combine and bring to a boil. Reduce to a steady simmer and cook for 10 minutes, stirring occasionally. Watch carefully to keep the mixture from boiling up over the top of the pot.

Add pectin and stir constantly for exactly 1 minute. Remove from heat, and skim off any foam that may have accumulated using a metal teaspoon. Remove jalapeño and add the chili garlic sauce. Ladle into
clean jars, leaving 1/2-inch headspace at top. Cover jars, and process in a hot water bath (if desired), refrigerate for three weeks, or store in the freezer for up to six months.

*I used Melissa’s Kishu Mandarins.

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Linda said...

I love pepper jelly too! I made some cranberry orange pepper jelly in November, but I failed to get enough "heat" in it. I've never tried orange pepper jelly but my mouth is watering. How do you think it would be with naval oranges? It looks fantastic!

Pattie @ Olla-Podrida said...

It would probably be fine with navel oranges, but not quite as flavorful. That mandarin juice is just loaded with flavor!

bj said...

Hot Pepper are talkin' my language now. I LOVE it and have to pay almost 5 bucks for a small jar (that I can eat in 3 days).
While I am not a huge fan of navel oranges, I LOVE mandarin oranges...usually eat a couple ea morning. I can't wait to try this.....thanks so much. xo

Dianne said...

I am definitely going to try this! How many jars did this recipe make? Dianne

Pattie @ Olla-Podrida said...

I used all different sized jars, Diane, some 4 ounce and some 6 ounce, the latter those plastic ones that can go in the freezer. My guess is that it would make 8 4-ounce jars.

Zaa said...

YUMMY ... This looks delicious ... and with oranges, I'm sure that it would be sensational....Can't wait to try this one...Thanks

Pattie @ Olla-Podrida said...

Zara! Good to have you back! Where have you been? You must make this jelly. It is so good! I really need to make more, and I do plan to kick up the heat by quite a bit. Believe it or not I am actually starting to run low.