Spicy Citrus Pepper Jelly Recipe
This spicy citrus pepper jelly is a delicious combination of sweet, tangy and spicy. Made with juicy Sumo citrus, fresh chilies, sugar and apple cider vinegar, it has the texture of a soft jelly and tastes almost like a spicy citrus marmalade.
If you love that irresistible combination of sweet and spicy, this spicy citrus pepper jelly is one you need to try.
Inspired by the pepper jellies and chili jams that have been popular for years, this version has a delicious citrusy twist. It combines sweet, juicy Sumo citrus with fresh chilies, sugar and apple cider vinegar to create a condiment that’s bright, spicy and surprisingly addictive.
The finished jelly has a consistency somewhere between a traditional pepper jelly and a soft marmalade. You get little pieces of citrus and finely diced chilies throughout, while the citrus rind adds even more flavor and texture.
And the flavor? Think sweet citrus marmalade with a kick.
It’s delicious spread over crunchy toast while it’s still warm, but it’s also a fun condiment to keep in the refrigerator and reach for whenever you want something sweet, spicy and tangy.
Why You’ll Love This Pepper Jelly
It’s sweet and spicy. The sweetness of Sumo citrus and sugar balances the heat from the fresh chilies beautifully.
It has a citrusy twist. Instead of the more traditional pepper jelly flavors, Sumo citrus gives this homemade jelly a bright, fruity flavor.
It has amazing texture. Thin strips of citrus rind and little pieces of citrus and chili give the jelly plenty of texture without making it overly chunky.
It’s incredibly versatile. Spread it on toast, serve it alongside a savory dish, or use it anywhere you’d normally reach for a sweet and spicy condiment.
No pectin required. The jelly thickens as the mixture gently simmers and reduces, so you can achieve the consistency you like by simply allowing it more time on the stove.
What Is Pepper Jelly?
Pepper jelly is a sweet and spicy condiment traditionally made with peppers, sugar and vinegar. Depending on the recipe, it can range from a smooth, translucent jelly to something more jam-like with pieces of peppers throughout.
This version takes inspiration from classic pepper jelly but leans more heavily into citrus. The combination of Sumo citrus, chili peppers, sugar and apple cider vinegar creates something that falls somewhere between a pepper jelly and a spicy citrus marmalade.
If you enjoy sweet-and-spicy flavors, this is such a fun variation to make.
Ingredient Highlights
Sumo Citrus
Sumo citrus is the star of this recipe. Its naturally sweet, juicy flavor pairs beautifully with the heat from the chilies and gives this pepper jelly its bright citrus character.
You’ll use the citrus in two ways: the zest adds concentrated citrus flavor, while the fruit itself is cut into small pieces and cooked directly into the jelly.
Chili Peppers
Freshly diced chilies provide the heat that makes this condiment so delicious. Finely dicing them distributes the spice throughout the jelly, so you get a little heat in every bite.
Sugar
Sugar provides sweetness while also helping the mixture develop its jammy consistency as it cooks down.
Apple Cider Vinegar
A little apple cider vinegar adds acidity and balances the sweetness of the sugar and citrus. It helps keep the finished jelly from tasting overly sweet.
How to Make Spicy Citrus Pepper Jelly
Start by preparing the Sumo citrus.
Peel one of the citrus fruits and carefully remove all of the white pith. Slice the peel into very thin strips and set aside.
Next, finely chop both chili peppers.
Peel the remaining Sumo citrus, again removing all of the white pith, then cut the fruit into small chunks and set aside.
Add the water, apple cider vinegar, Sumo citrus zest and diced chili peppers to a large pot or saucepan. Turn the heat to high and bring the mixture to a boil.
Once it begins to boil, reduce the heat to medium and add the sugar and Sumo citrus chunks.
Allow the mixture to simmer, stirring occasionally. As it begins to thicken, reduce the heat to low and continue cooking.
The cooking time can vary, so rather than relying only on the clock, use the consistency as your guide.
To test the jelly, remove about 1 teaspoon of the mixture and set it aside to cool. If it’s still too runny once cooled, continue cooking the mixture and test again until you’ve reached the consistency you want.
Once the jelly has thickened to your liking, remove it from the heat and allow it to cool slightly in the pan.
Transfer it to airtight glass jars and enjoy.
How to Serve Pepper Jelly
One of my favorite ways to enjoy this spicy citrus pepper jelly is warm, spread over crunchy toast. The contrast between the crisp toast and soft, jammy jelly is so good.
But don’t stop there. This sweet-and-spicy condiment can be used anywhere you’d normally use a pepper jelly or chili jam.
Try it with:
- Toast or crusty bread
- Crackers
- A cheese board
- Savory appetizers
- Sandwiches
- Roasted or grilled meats
- Your favorite savory snacks
The bright citrus flavor makes it especially fun for entertaining because it’s a little different from a traditional pepper jelly.
Tips for Making Pepper Jelly
Remove the white pith from the citrus. The pith can be bitter, so taking the time to remove it gives you a brighter, sweeter citrus flavor.
Dice the chilies finely. This helps distribute the peppers evenly throughout the jelly and gives you a little heat in every bite.
Don’t rely only on the cooking time. The exact time needed to reach the right consistency can vary. The teaspoon test is the best way to see how your jelly will set once cooled.
Let the test mixture cool. The jelly will continue to thicken as it cools, so make sure you’re testing a cooled teaspoon rather than judging the consistency while it’s piping hot.
Adjust the final consistency to your preference. If you prefer a softer, more jam-like consistency, you can stop cooking sooner. For a thicker jelly, continue cooking and testing until you reach the texture you love.
How to Store Pepper Jelly
Allow the jelly to cool slightly before transferring it to airtight glass jars.
Store it in the refrigerator and enjoy it chilled or gently warmed, depending on how you plan to serve it.
Frequently Asked Questions
Is pepper jelly spicy?
It can be, but the level of heat depends on the peppers used. In this recipe, the fresh chilies are balanced by sweet Sumo citrus and sugar, creating a sweet-and-spicy flavor rather than an overwhelmingly hot condiment.
Does pepper jelly need pectin?
Not necessarily. This recipe doesn’t use pectin. Instead, the mixture is simmered until enough liquid evaporates to create the desired consistency.
What does citrus pepper jelly taste like?
This version tastes almost like a spicy citrus marmalade. It’s sweet and bright from the Sumo citrus, tangy from the apple cider vinegar, and finishes with a pleasant kick from the fresh chilies.
Can I serve pepper jelly warm?
Absolutely. It’s delicious served warm, especially spread over crunchy toast.
How do I know when my pepper jelly is ready?
The best way is to remove about a teaspoon of the mixture and allow it to cool. If it’s still runny, continue cooking and test again. Remember that the jelly will thicken as it cools.
Don’t miss my other homemade jams!
Homemade Mango Jam
Easy Citrus Chia Jam
Homemade Strawberry Vanilla Jam
3 Ingredient Raspberry Chia Jam
Meet Claire
Welcome to Claire Bear Bites! Here is where we have the most amount of fun with food. I’m an silly, quirky Aussie living in LA, creating and loving bright, colorful, healthy and delicious plant forward meals.
This deliciously colorful meals are a direct reflection of me and my love for experimenting. Food should make you happy, smile and make you do a weird lil happy dance cause it taste so dang good. Life can be stressful but your food doesn’t need to be! Let’s have fun and eat the rainbow!
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Spicy Citrus Pepper Jelly
A bright and flavorful spicy citrus pepper jelly made with sweet Sumo citrus, fresh chilies, apple cider vinegar and sugar. It has a delicious sweet-and-spicy flavor with a soft, marmalade-like texture.
Equipment
- 1 large saucepan
Ingredients
- 5 Sumo citrus, roughly chopped sub for tangelo or mandarin
- Zest of 2 Sumo citrus pith removed
- 5 tbsp apple cider vinegar
- 3/4 cup water
- 1 shishito pepper, finely diced
- 2 Serrano chilies, finely diced
- 1 1/4 cups sugar
Instructions
- Peel one Sumo citrus and remove all of the white pith. Slice the peel into very thin strips
- Finely chop both chili peppers.
- Peel the remaining Sumo citrus, removing all of the white pith. Slice the citrus into small chunks and set aside.
- Add the water, apple cider vinegar, Sumo citrus zest and diced chili peppers to a large pot or saucepan. Turn the heat to high and bring to a boil.
- Once the mixture begins to boil, reduce the heat to medium and add the sugar and Sumo citrus chunks.
- Simmer, stirring occasionally. As the mixture begins to thicken, reduce the heat to low.
- To test the consistency, remove 1 teaspoon of the mixture and set aside to cool. If it is still runny once cooled, continue cooking the jelly and test again until it reaches your desired consistency.
- Once the jelly has reached the right consistency, remove it from the heat and allow it to cool slightly in the pan.
- Transfer to airtight glass jars.
- Serve warm with crunchy toast or store in the refrigerator.
Notes
Feel free to use any of your favorite peppers, and use as much as you like according to your spice preference!
Meet Claire
Welcome to Claire Bear Bites! Here is where we have the most amount of fun with food. I’m an silly, quirky Aussie living in LA, creating and loving bright, colorful, healthy and delicious plant forward meals.
This deliciously colorful meals are a direct reflection of me and my love for experimenting. Food should make you happy, smile and make you do a weird lil happy dance cause it taste so dang good. Life can be stressful but your food doesn’t need to be! Let’s have fun and eat the rainbow!