Description
A fiery and tangy jelly made with a blend of citrus fruits and spicy peppers, perfect for glazing meats, spreading on crackers, or adding a kick to cheese boards.
Ingredients
Scale
For the Crust:
- 2 cups finely chopped mixed hot peppers (e.g., jalapeño, habanero)
- 1 cup fresh orange juice
- 1/2 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 4 cups granulated sugar
- 1 cup apple cider vinegar
- 1 pouch (3 oz) liquid pectin
- 1 teaspoon salt
- 1 tablespoon grated orange zest
Instructions
1. Prepare the Crust:
- Combine chopped peppers, citrus juices, sugar, vinegar, and salt in a large pot. Bring to a boil over medium-high heat, stirring until sugar dissolves.
- Stir in liquid pectin and orange zest. Return to a rolling boil and cook for 1 minute, stirring constantly.
- Remove from heat and skim off any foam. Ladle hot jelly into sterilized jars, leaving 1/4-inch headspace. Seal and process in a water bath for 10 minutes if canning, or let cool and refrigerate for immediate use.
Notes
You can customize the seasonings to taste.