Tangerine Pepper Jelly
This Tangerine Pepper Jelly was a perfect way to use the tangerine puree from our Columbian Puree project (see more about that here). Check out the recipe below for an amazing spread for breads, charcuterie boards, and more!
- Prep Time: 20m
- Cook Time: 20m
- Total Time: 40m
- Serves: 6 people
- Yield: 5 small or 2-3 large 16 oz. mason jars
- Category: Breakfast & Brunch
- 4 Jalapeño peppers (medium or small sized work well)
- 2 Bell peppers, one red and yellow
- 2 Serrano chilis
- 1 Habanero pepper, small
- 1 qt Tangerine purée
- 1/2 Lime, juiced
- 1/4 c White vinegar
- 4 c Sugar
- 1 1/2 pkg Fruit pectin
- *If making jelly to preserve fruits/vegetables and not for immediate use, prepare water-bath canner, jars and lids according to manufacturer’s instructions.
- Start by washing and finely dicing all peppers (either with a knife or food processor), making sure to remove the ribs and seeds. Lightly sauté in a large stock pot over medium heat.
- Once the peppers have turned almost translucent (3-5 minutes), add tangerine purée, lime juice, and vinegar to the mixture and stir well to combine.
- Stir in the pectin next. Increase the heat to medium-high and bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred), stirring constantly for 5-10 minutes.
- Stir in the sugar. Return to full rolling boil for exactly 1 min., stirring constantly. Remove from heat, skimming off any foam with metal spoon (if necessary).
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops.