Orange jalapeno jelly
Orange jalapeno jelly recipe in the canning category
Recipe ingredients:
- 2 to 3 fresh jalapeno peppers, seeded and minced
- 1, 4 ounces, jar pimentos, drained well
- 5 tablespoons minced green bell pepper
- 1 1/2 cups freshly squeezed orange juice
- 1 cup white wine vinegar
- 6 1/2 cups granulated sugar
- 3, 3 ounces, packages liquid fruit pectin
Recipe method:
- Combine all ingredients except pectin in large kettle or Dutch oven. Stir well.
- Bring to a hard rolling boil.
- 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 half 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.
Tags: orange, jalapeno, jelly, recipe, canning, recipes, cooking