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!