- Preparation Time: 20 minutes
- Cook Time: 20 minutes
- Cooling & Setting Time: 12–24 hours
- Total Time: Approximately 13 hours
- Yield: 4 half-pint jars (about 32 servings)
- Calories: Approximately 45 calories per serving (1 tablespoon)
Ingredients
- 1 cup freshly squeezed orange juice
- ½ cup freshly squeezed lime juice
- 1 tablespoon finely grated lime zest
- ½ cup water
- 3½ cups granulated sugar
- 2 tablespoons finely chopped mild red chili peppers
- 1 teaspoon finely minced jalapeño (optional for extra heat)
- 1 pouch (3 ounces) liquid fruit pectin
- 1 tablespoon lemon juice
- ¼ teaspoon fine sea salt
Equipment
- Large saucepan
- Wooden spoon
- Fine mesh strainer (optional)
- Measuring cups and spoons
- Candy thermometer (optional)
- Sterilized glass jars with lids
- Jar funnel
- Ladle
Instructions
Step 1: Prepare the Ingredients
Wash the citrus fruit thoroughly. Juice the oranges and limes, removing any seeds. Finely grate the lime zest and chop the chili peppers into very small pieces to distribute their flavor evenly throughout the jelly.
Sterilize the jars by washing them in hot, soapy water and keeping them warm until ready to fill.
Step 2: Combine the Base
In a large saucepan, combine the orange juice, lime juice, water, lime zest, chopped chili peppers, lemon juice, and salt.
Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
Cook for about 5 minutes so the citrus and chili flavors begin to blend.
Step 3: Add the Sugar
Gradually stir in the granulated sugar until fully dissolved.
Increase the heat and bring the mixture to a full rolling boil that cannot be stirred down.
Continue stirring frequently to prevent scorching.
Step 4: Add the Pectin
Stir in the liquid fruit pectin while continuously mixing.
Boil vigorously for exactly 1 minute.
Remove the saucepan from the heat.
Skim off any foam from the surface using a spoon for a clear, glossy jelly.
Step 5: Fill the Jars
Carefully ladle the hot jelly into the prepared sterilized jars, leaving about ¼ inch of headspace.
Wipe the jar rims clean before securing the lids.
If desired, process the jars in a boiling water bath for 10 minutes to extend shelf life.
Step 6: Cool and Set
Allow the jars to cool undisturbed at room temperature for 12 to 24 hours.
The jelly will gradually thicken as it cools.
Check that each lid has sealed before storing.
Cooking Tips
- Use freshly squeezed citrus juice for the brightest flavor.
- Remove seeds from the chili peppers for a milder jelly.
- For extra heat, leave some seeds in the peppers or add a little minced jalapeño.
- Do not overcook after adding the pectin, as prolonged boiling can reduce its setting ability.
- Skimming the foam helps produce a beautifully clear jelly.
Serving Suggestions
This Citrus-Lime Chili Jelly pairs wonderfully with:
- Cream cheese and crackers
- Brie or goat cheese
- Toast, biscuits, or English muffins
- Grilled chicken
- Roasted pork
- Glazed salmon
- Shrimp skewers
- Turkey sandwiches
- Charcuterie boards
- Homemade burgers
It also works beautifully as a glaze for roasted vegetables or mixed into salad dressings for a sweet and spicy citrus flavor.
Storage
Store sealed jars in a cool, dark pantry for up to 12 months.
After opening, refrigerate and use within 3 weeks.
If the jelly does not seal properly, refrigerate immediately and enjoy within 2 weeks.
Recipe Variations
Extra Spicy Version
Add one additional jalapeño or a finely chopped serrano pepper.
Grapefruit Citrus Jelly
Replace half of the orange juice with fresh grapefruit juice for a pleasantly bittersweet flavor.
Herb-Infused Jelly
Add a sprig of fresh thyme or rosemary while simmering the juice, then remove it before adding the sugar.
Honey Citrus Jelly
Replace a small portion of the sugar with honey for added depth of flavor while maintaining enough sugar for proper setting.
Nutrition Information (Per Serving)
- Calories: 45
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 15mg
- Total Carbohydrates: 12g
- Dietary Fiber: 0g
- Sugars: 11g
- Protein: 0g
- Vitamin C: 8% Daily Value
- Potassium: 20mg
- Calcium: 1% Daily Value
- Iron: 0% Daily Value