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Orange Jalapeņo Jelly
1 1/2 cups freshly-squeezed Texas orange juice
2 fresh jalapeņo peppers -- seeded, minced
1 jar pimentos - (4 oz) -- well drained
5 tablespoons minced green bell pepper
1 cup white wine vinegar
6 1/2 cups sugar
3 packages liquid fruit pectin - (3 oz ea)
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.