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A jar of vibrant Citrus Jelly with slices of oranges and lemons, showcasing its bold color.

Orange–Serrano Citrus Pepper Jelly

This bright and spicy Orange-Serrano Citrus Pepper Jelly is perfect for toasts, cheese, and roasted meats, bringing a sweet citrus flavor with a kick.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Appetizer, Condiment
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

For the jelly
  • 1 cup fresh orange juice (from about 3–4 oranges) Use fresh juice for best brightness.
  • 1 tablespoon orange zest
  • 1 piece red bell pepper, finely diced Fine dice helps the jelly set neatly.
  • 2-3 pieces serrano peppers, finely minced, seeds removed for less heat Remove serrano seeds to tame the heat.
  • 1.5 cups granulated sugar
  • 2 tablespoons lemon juice
  • 0.25 teaspoon salt
  • 1 packet powdered fruit pectin (1.75 ounces) Pectin packet measured for standard set.

Method
 

Preparation
  1. Combine the orange juice, orange zest, red bell pepper, serrano peppers, sugar, lemon juice, and salt in a medium saucepan. Stir until mixed.
  2. Set the pan over medium heat and stir constantly until the sugar dissolves and the mixture warms evenly.
  3. Bring the mixture to a full boil — you should see steady bubbles across the surface.
  4. Add the powdered fruit pectin and stir continuously for 1–2 minutes until the mixture returns to a rolling boil.
  5. Continue to boil for 10–15 minutes, stirring occasionally. Watch for the mixture to thicken.
  6. Remove from heat and let the jelly rest for a few minutes before ladling into sterilized jars.
  7. Wipe rims, seal, and let cool completely at room temperature before refrigerating.

Notes

Keep sealed jars in the fridge for up to 3–4 weeks, or freeze in containers for up to 3 months.