5 from 6 votes
Clementine Pepper Jelly
Prep Time
15 mins
Cook Time
11 mins
Total Time
26 mins
Fabulous for appetizers, glazes and gifts. Oh, and it's insanely delicious on warm biscuits with butter!
Course: Appetizer, Condiment
Cuisine: American
Keyword: Clementine Pepper Jelly
Servings: 216 1 teaspoon servings
Calories: 16 kcal
Author: Chris Scheuer
  • 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
  1. 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.

  2. 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.

  3. 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.
Recipe Notes

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

Nutrition Facts
Clementine Pepper Jelly
Amount Per Serving
Calories 16
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 2mg0%
Potassium 2mg0%
Carbohydrates 4g1%
Fiber 0g0%
Sugar 3g3%
Protein 0g0%
Vitamin A 5IU0%
Vitamin C 0.4mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.