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Clementine Pepper Jelly - it's fabulous for appetizers, glazes and gifts. Oh, and it's insanely delicious on warm biscuits with butter!
I'm on my second batch of Clementine Pepper Jelly since I first came up with the recipe in mid-November and everyone who's tried it has loved it. And when I give them a little jar to take home, their eyes have lit up! I thought it was high time I shared the recipe with you, as it will be perfect for holiday entertaining and gift-giving!
I know what some of you are thinking. Before you click away from this post, with the thought that jam and jelly recipes are too complicated or take too long, hear me out! Jam and jelly can be a bit of a pain if you have to go through the whole canning process. But there's none of that with this recipe. You can put together a batch of this Clementine Pepper Jelly in less than 30 minutes and have pretty little jars of sweet, spicy sunshine lined up like little treasures on your kitchen counter.
A super simple process
How does it work? So easy, you won't believe it! Using a juicer, squeeze about 10 clementines. Then combine the juice, rice vinegar, sugar and one jalapeno in a nice big pot. Bring the whole works to a boil and simmer vigorously for 10 minutes. Add the Certo (liquid pectin) and stir for 1 more minute. That's it! Pour into jars, screw them tight and you're done. Leave the jars on the counter for 24 hours to set although most of the "setting" will be done in the first hour.
Lots of ways to use this wonderful pepper jelly
Pull out some crackers and cheese or (even better) bake up a batch of Rididculously Easy Biscuits and dollop (or slather)with your own, homemade Clementine Pepper Jelly. You'll be in pepper jelly heaven!
This jelly also makes a wonderful glaze for salmon, chicken, shrimp, pork, etc. We like as a delicious sweet and spicy layer on a grilled sandwich or paninni and it's wonderful spooned over goat cheese or cream cheese and served with these Copycat Rosemary Pecan Raincoast Crackers. I even make salad dressing from pepper jelly!
And if you're looking for a nice gift for a teacher, hairdresser, mailman, etc. pick up a wedge of yummyy cheese and a package of your favorite crackers. Combine them in a pretty bag with a jar of this Clementine Pepper Jelly and you've got a treat just about anyone would love to receive.
Put Certo and clementines on your grocery list. You'll also need some small jelly jars. I love these pretty Weck jars.
They make everything a little more special and are lovely for presentation on a charcuterie tray.
I hope I've convinced you to make this easy Clementine Pepper Jelly. You'll find that with a jar or two of this stashed in the fridge, you can put together a delicious appetizer in minutes. That's definitely a win at this busy time of year!
Café Tips for making this Clementine Pepper Jelly
- This recipe calls for liquid pectin. Here in the United States, the most common pectin available is the Certo brand made by Kraft. You'll find it in the same area of the grocery store as the mason jars and other canning supplies. You can also find Certo online.
- Jalapeno and Chili Garlic Sauce is what gives this Clementine Pepper Jelly its heat. Start out with one teaspoon and taste a bit of the jelly. You can always add more heat but you can't take it away. Chili Garlic sauce is a common Asian condiment and you will find it in the Asian section of almost every major grocery store. It has a long shelf life and is wonderful to add a touch of heat to sauces, soups, etc.
- This jelly is not difficult to make but jam/jelly making is an exact science. Be sure to measure carefully and accurately for good results. I love to improvise in the kitchen but not with jam and jelly - unless of course, I'm creating a new recipe but then it might take me 3 or 4 tries before I get it right.
- I know 4 cups of sugar sounds like a lot. But the recipe makes a lot of jelly and you generally only eat a spoonful at a time so the amount of sugar per serving is really quite small.
- This jelly will keep well in the refrigerator for several weeks. You can also freeze it. If freezing, be sure to allow about ½ inch of space at the top of each jar to allow for expansion.
- If your clementine juice is not very colorful, you can add a drop of orange food coloring to the jelly before pouring into the jars.
- *It's a good idea to use gloves when handling jalapeños or any hot peppers as they can burn your skin.
- Wondering about the butter in the recipe? A half teaspoon of butter will help keep the mixture from foaming up too much when it simmers.
- 1 ¼ cup fresh clementine juice from about 8-10 medium clementines
- ¾ cup rice vinegar
- 4 cups sugar
- 1 jalapeño pepper halved seeds removed
- ½ teaspoon butter
- 1 3- ounce CERTO Fruit Pectin pouch
- 1-2 teaspoons Chili Garlic Sauce
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Combine clementine juice, rice vinegar, sugar, jalapeño and butter in a medium-large saucepan (at least 6-quart size). Stir and bring to a boil. Reduce to a steady simmer and cook for 10 minutes. Watch carefully to keep the mixture from boiling up over the top of the pot.
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Add Certo pectin and stir constantly for exactly one minute. Remove from heat and skim off any foam with a metal teaspoon. Remove jalapeno and add one teaspoon Chili Garlic Sauce. Taste (be careful, it's hot!) and add more, to taste. Ladle into clean jars, leaving ½ inch headspace at the top. Cover jars and allow to sit at room temperature for 24 hours then refrigerate for up to 3 weeks or store in the freezer for up to 6 months. Makes about 4½ cups of jelly or 9 4-ounce jars.
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Jelly can also be processed with a water bath at this point. I never do this as I'm a bit lazy and have plenty of freezer space. If you do go with the water bath method, you should switch the vinegar to regular white vinegar or another vinegar with at least 5% acidity. Rice vinegar is typically between 4% and 4.3% and is not acidic enough for canning.
See Café Tips above in post for lots of additional information and specific tips for making this recipe.
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Amber says
This sounds perfect. Please send Labels
Chris Scheuer says
Hi Amber, I do not have a label for this recipe at this time.
Georgia says
I don’t care for hot spicy jellies. May I omit the jalapeño pepper? May I substitute to green peppers for it? Looking forward to the republish with the hot water bath instructions. I have run out of freezer space making your other jellies! Thank you
Chris Scheuer says
Hi Georia, you could definitely sub bell peppers for the jalapenos. You might want to use a bit more though to get good flavor.
Karo says
As I don't have freezer space I want to try the Hot Water bath, following the directions you suggested at the Ball website for Mango pepper jelly.
It is such beautiful jelly I hope You'll make a label for it! Have you ever tried to make using the Hot Water Bath method?
Hint - a label would be awesome... just sayin LOL
Chris Scheuer says
Hi Karo, I don't have a label at this time but, you're right, it is such a beautiful jam (and delicious) that it deserves a pretty label. When clementines come into season here I will re-publish this jam with a label. If I forget, don't hesitate to remind me.
I haven't canned the jam with a hot water bath up until now as I have plenty of space in my freezer but will do it with the republished post. Thanks!
Noah says
So is this able to be Water bath canned? I see you have instructions at the bottom, but you replied to someone that it wasn't tested to be safe or not?
Chris Scheuer says
Hi Noah, this recipe can be water bath canned if you use regular vinegar or a vinegar with 5% acidity. I would not can it with rice vinegar as rice vinegar is typically between 4% and 4.3% acidity.
Kay Koll says
Please send me the labels for 30-Minute Clementine Pepper Jelly
Chris Scheuer says
I'm sorry Kay, we do not have labels for this jelly at this time.
Laurie says
Do you have to use rice vinegar? I made watermelon jelly with it once and threw it all out...it was awful 😖 I've made hundreds of jars of pepper jelly and always use apple cider or regular white vinegar.
Chris Scheuer says
Yes, you can use either, Laurie.
Karen says
Hi Chris ~ I will be making my first attempt at this on Saturday, provided I can find the chili garlic sauce. I do, however, have Thai sweet chili sauce. The texture is like a dipping sauce. Do you think this would work? Ingredients are sugar, water, pickled red chili, vinegar, garlic, salt, and xanthan gum.
Chris Scheuer says
Hi Karen, sweet chili sauce is quite different than chili garlic sauce. If you could find Sriracha, that would be closer.
Karen says
Regarding the glass jars shown in your photos, I see the link for the taller of the two, but would like to use the shorter, stockier one, also in your photos. Would you share the information regarding these little cuties?
Chris Scheuer says
Hi Karen, these are the smaller jars- https://weckjars.com/product/902-deco-jar/
Pattie says
HELP!! I haven't made the recipe yet, but decided to make a quadruple batch then I read you shouldn't double the batch for several reasons. Everything is in the pot to cook, but I haven't started yet as I am sterilizing my jars. Is it going to be a huge flop?
Chris Scheuer says
Hi Pattie, honestly, I can't say if it will work or not. Part of conventional jam wisdom is not to double but rather to make separate batches. I hope it turns out for you.
Pattie says
I would like to make this recipe but would like to make sure it is shelf stable. I am new to canning and have been reading a lot about low acidy, exact science, water bath verses pressure canning. Which method do you recommend to ensure it is shelf stable and how long should I process it? Thank you.
Chris Scheuer says
Hi Pattie, this recipe as written is not shelf-stable. It is meant to be stored in the freezer. I have not personally canned this so I can't say for sure.
Marcia S Burns says
This tasstes lovely-making a second batch tomorrow. thanks, would love some labels.
Chris Scheuer says
Thanks, Marcia! We do not have labels for this recipe at this time.
Therese Hibbard says
I just made this and followed the recipe exactly as stated and I used a timer to be sure my cook times were exact. The flavor is good but the jelly is really a soft candy substance, not a jelly. Is it the liquid pectin? I'm not happy and am commenting only to let others know what I experienced with this recipe.
Chris Scheuer says
Hi Therese, I’m sorry you had trouble with the set of this jelly. It should have a bit of a gel but not like candy. It’s difficult to say what went wrong without having been right there in the kitchen with you. I haven’t had any one else report an issue like this and I myself have made this numerous times with good success. Again, sorry you had problems.
Kelly says
When I showed pictures of this one after jarring it, everyone loved the beautiful color and little pops of red. "Oh, I want that one!" was one comment. I didn't pay close attention to the directions and chopped my jalapeño, but it was easy to strain out before adding my chili sauce. 😀 Such an easy and delightful recipe!
Chris Scheuer says
That's great, Kelly! Thanks for sharing your results!
Diane says
Does this call for the regular or seasoned rice vinegar?
Chris Scheuer says
Hi Diane, I use regular rice vinegar but if you have the seasoned version, go ahead and use it. It will be fine!
Lynne Foster says
Yum! Label, please. Lynne
Chris Scheuer says
Sadly, this one does not have a label.