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Orange Jalapeno Jelly


  • 2 to 3 fresh jalapeno peppers, seeded and minced
  • 1 (4 ounce) 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 ounce) packages liquid fruit pectin


  1. Combine all ingredients except pectin in large kettle or Dutch oven. Stir well. Bring to a hard rolling boil, and boil 1 minute, stirring constantly.
  2. Remove from heat and let stand 5 minutes. Skim foam from top with metal spoon.
  3. Add pectin and stir well.
  4. 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.
  5. Process filled jars in hot water bath, or refrigerate immediately after cooling. Turn jars frequently during cooling to distribute pepper evenly throughout jelly.

Yield: 6 half-pint jars

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