Orange Jalapeno Jelly

Yield: 6 half pint jars

Ingredients

• 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

Instructions

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 for 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.