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Orange Jalapeno Jelly

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Ingredients

  • 1 1/2 cups freshly squeezed Texas Orange juice
  • 2 fresh jalapeno peppers, seeded and minced
  • 1 jar (4 ounces) pimentos, well drained
  • 5 Tbs minced green bell pepper
  • 1 cup white wine vinegar
  • 6 1/2 cups sugar
  • 3 (3 ounce) packages liquid fruit pectin

Details

Servings 1

Preparation

Step 1

Combine all ingredients except pectin in large kettle or Dutch oven. Stir well. Bring to hard rolling boil, and boil 1 minute, stirring constantly.

Remove from heat and let stand 5 minutes. Skim foam from top with metal spoon.

Add pectin and stir well.

Quickly ladle into hot, sterilized 1/2 pint jars, leaving 1/4-inch headspace.

Wipe rims of jars with damp cloth; cover at once with metal lids and screw bands; seal tightly.

Process filled jars in hot water bath; or refrigerate immediately after cooling.

Turn jars frequently during cooling to distribute pepper evenly throughout jelly.

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