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.
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
1 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.
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
1 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.
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