Citrus Inferno Pepper Jelly

Instructions:

1. In a saucepan, combine the red pepper, jalapeños, optional hot peppers, citrus juices, zest, and salt. Simmer for 5 minutes to soften.
2. Add the sugar and stir until fully dissolved.
3. Increase the heat and bring the mixture to a rolling boil, stirring occasionally.
4. Add the liquid pectin and boil hard for 1 full minute.
5. Remove from heat and skim off any foam as it settles.
6. Ladle the hot jelly into sterilized jars, leaving a small headspace.
7. Seal and allow the jars to cool. The jelly will thicken as it sets.

Variations

• Swap orange juice for pineapple juice for a tropical twist.
• Add a teaspoon of grated ginger for spicy warmth.
• Use a mix of red and green peppers for a festive look.
• Stir in a splash of white wine vinegar for extra tang.

Tips

• Wear gloves when handling hot peppers to avoid irritation.
• For a firmer set, boil an additional 30 seconds after adding pectin.
• If gifting, tie citrus zest–infused ribbons or small wooden spoons around the jars for a rustic touch.
• This jelly pairs beautifully with soft cheeses, crisp crackers, roasted chicken, pork tenderloin, and more.