Orange–Serrano Citrus Pepper Jelly

Instructions:

1. Add the orange juice, orange zest, red bell pepper, serrano peppers, lemon juice, and salt to a saucepan set over medium heat.
2. Stir in the powdered pectin and bring the mixture to a rolling boil, stirring constantly.
3. Add the sugar all at once, stirring until completely dissolved.
4. Return the mixture to a full rolling boil and cook for 1 to 2 minutes, stirring continuously.
5. Remove from the heat and skim off any foam from the surface if needed.
6. Carefully pour the hot jelly into clean jars and let cool at room temperature until set.
7. Refrigerate for up to three weeks, or process using proper canning methods for shelf-stable storage.

Variations

• Substitute blood orange juice for deeper color and a richer citrus note.
• Use habanero peppers instead of serranos for a much spicier jelly.
• Add a small pinch of ginger for extra warmth and complexity.
• Swap lemon juice for lime juice for a sharper citrus finish.

Tips

• Use freshly squeezed orange juice for the best flavor and aroma.
• Finely mince the peppers for even heat distribution.
• Stir constantly while boiling to prevent scorching and ensure proper setting.
• Serve with cream cheese and crackers, brush onto grilled chicken or shrimp, or use as a glaze for pork and roasted vegetables.