Triple Citrus Pepper Jelly Butter

Number of servings


  • 1 cup softened butter (about 2 sticks)
  • 1 Sunkist® Meyer lemon, zested and juiced
  • 1 Sunkist blood orange, zested and juiced
  • 1 Sunkist lime, zested and juiced
  • 0.5 cup red pepper jelly
  • 0.5 teaspoon salt


Preparation: 20 minutes

  1. Combine butter, freshly squeezed Sunkist® Meyer lemon, blood orange and lime juices, freshly grated zests, and jelly in a mixer or food processor.
  2. Process about 10 – 15 minutes or until completely combined.
  3. Store leftover jelly butter in a sealed container in the refrigerator for up to 1 week or frozen for 3 months.