Description
This Orange–Serrano Citrus Pepper Jelly offers a delightful balance of zesty citrus and sweet undertones, with a spicy kick that dances on the palate. The smooth, glossy texture glides effortlessly on crackers or toast, making it an irresistible addition to any appetizer spread.
Ingredients
- Oranges: 4 medium, juiced and zested
- Serrano peppers: 2, finely chopped (seeds removed for less heat)
- Granulated sugar: 3 cups
- Apple cider vinegar: 1 cup
- Pectin: 1 package (1.75 oz)
- Salt: 1/2 teaspoon
Instructions
- In a large pot, combine the orange juice, zest, chopped Serrano peppers, and apple cider vinegar. Bring to a boil over medium heat.
- Add the granulated sugar and salt, stirring until fully dissolved. Return to a rolling boil.
- Stir in the pectin and boil for an additional 1-2 minutes, or until the mixture thickens slightly.
- Remove from heat and skim off any foam that forms on the surface.
- Pour the hot jelly into sterilized jars, leaving 1/4 inch headspace. Seal with lids.
- Process jars in a boiling water bath for 5-10 minutes to ensure proper sealing.
- Let the jars cool completely at room temperature before storing in a cool, dark place.
Notes
- This jelly can be made ahead of time and stored for up to a year if sealed properly.
- Store opened jars in the refrigerator for up to 3 months.
- For a milder version, use fewer Serrano peppers or substitute with bell peppers.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Condiments
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12 grams
- Sodium: 5 milligrams
- Fat: 0 grams
- Saturated Fat: 0 grams
- Unsaturated Fat: 0 grams
- Trans Fat: 0 grams
- Carbohydrates: 13 grams
- Fiber: 0 grams
- Protein: 0 grams
- Cholesterol: 0 milligrams
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