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Tangerine Pepper Jelly

Servings 6 people
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 4 Jalapeño peppers (medium or small sized work well)
  • 2 Bell peppers, one red and yellow
  • 2 Serrano chilis
  • 1 Habanero pepper, small
  • 1 quart Tangerine purée
  • 0.5 Lime, juiced
  • 0.25 cup White vinegar
  • 4 cup Sugar
  • 1.5 package Fruit pectin

Instructions

  • *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.
Course: Breakfast & Brunch