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Ingredients
- 1Â 1/2 c. freshly-squeezed Texas orange juice
- 2 x fresh jalapeno peppers seeded, chopped
- 1 jar pimentos - (4 ounce) well liquid removed
- 5 Tbsp. chopped green bell pepper
- 1 c. white wine vinegar
- 6Â 1/2 c. sugar
- 3 pkt liquid fruit pectin - (3 ounce ea)
Directions
- Combine all ingredients except pectin in large kettle or possibly Dutch oven. Stir well. Bring to hard rolling boil, and boil 1 minute, stirring constantly.
- Remove from heat and let stand 5 min. Skim foam from top with metal spoon. Add in pectin and stir well.
- Quickly ladle into warm, 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 warm water bath; or possibly chill immediately after cooling. Turn jars frequently during cooling to distribute pepper proportionately throughout jelly.
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