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
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.
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.
- 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.
See Café Tips above in post for lots of additional information and specific tips for making this recipe.
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