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Adding peppers to a citrus jam?

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I have an abundance of citrus right now, and I want to can a jam. I'm new to canning. i was thinking of a tangerine/orange pepper jelly,. like to eat with goat cheese and crackers or something. Can i just follow a general citrus jam recipe and then add peppers? Di i add the peppers at the end or to the citrus while it cooks? I can't find a good recipe anywhere. Any help would be much appreciated!

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  1. I like the idea of sweet & hot so I don't see anything wrong with trying the combination. There are a ton of recipes online but you could basically work with any citrus jam/marmalade recipe.

    1. I've had the most success with peppers in jams by first grinding the peppers, then salting (or in this case, sugaring) them and letting them rest a few hours. Then I rinse them off completely and squeeze out the excess moisture. At this point they don't require too much time on the stove - about 15 minutes at a good simmer.

      1. I made this habanero peach jam this summer and it turned out great. I think the technique of grinding up the pepper and the citrus rind to add pectin worked really well, and could easily be added into a citrus jam recipe, I'd think:
        http://www.pepperfool.com/recipes/jam...