Orange Jalapeno Jelly
MexicanVegetarianIntermediate1 minBy Northstar
Ingredients
Servings
4
- 2 each to 3 fresh jalapeño peppers, seeded and minced
- 1 each ounce) jar pimentos, drained well
- 5 tbsp minced green bell pepper
- 0 cup freshly squeezed orange juice
- 1 cup white wine vinegar
- 0 cup granulated sugar
- 3 each ounce) packages liquid fruit pectin
Instructions
- 1
Combine all ingredients except pectin in large kettle or Dutch oven.
- 2
Bring to a hard rolling boil, and boil 1 minute, stirring constantly.
- 3
Remove from heat and let stand 5 minutes.
- 4
Skim foam from top with metal spoon.
- 5
Add pectin and stir well.
- 6
Quickly ladle into hot, sterilized half-pint jars, leaving 1/4-inch headspace.
- 7
Wipe rims of jars with damp cloth; cover at once with metal lids and screw bands; seal tightly.
- 8
Process filled jars in hot water bath, or refrigerate immediately after cooling.
- 9
Turn jars frequently during cooling to distribute pepper evenly throughout jelly.
- 10
Makes 6 half-pint jars.
Tags
greekjoy-of-canning