Orange Jalapeņo Jelly Recipe - Cooking Index
Orange Jalapeņo Jelly Recipe - Cooking Index
| 1 1/2 cups | 355ml | Freshly-squeezed Texas orange juice |
| 2 | Fresh jalapeño peppers - seeded, minced | |
| 1 | Pimentos - (4 oz) - well drained | |
| 5 tablespoons | 75ml | Minced green bell pepper |
| 1 cup | 237ml | White wine vinegar |
| 6 1/2 cups | 1287g / 45oz | Sugar |
| 3 | 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.
This recipe yields ?? servings.
Source:
Texas Sweet at http://www.texasweet.com
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