Mandarin Pepper Jelly
Adapted from The Café Sucre Farina
1-1/4 cups fresh mandarin juice (approx. 2.5 lbs. Mandarins*)
3/4 cups rice vinegar
4 cups sugar
1 Melissa’s pickled jalapeño, halved and seeded
1 teaspoon butter
1 3-oz. pouch liquid Certo Fruit Pectin
1-1/2 teaspoons Chili Garlic Sauce
Combine mandarin juice, rice vinegar, sugar, jalapeño, and butter in a 6-quart sauce pan. Stir to combine and bring to a boil. Reduce to a steady simmer and cook for 10 minutes, stirring occasionally. Watch carefully to keep the mixture from boiling up over the top of the pot.
Add pectin and stir constantly for exactly 1 minute. Remove from heat, and skim off any foam that may have accumulated using a metal teaspoon. Remove jalapeño and add the chili garlic sauce. Ladle into clean jars, leaving 1/2-inch head space at top. Cover jars, and process in a hot water bath (if desired), refrigerate for three weeks, or store in the freezer for up to six months.
*I used Melissa’s Kishu Mandarins.