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    Nutrition Info . . .

    NutrientsCarbohydrates, Cellulose
    VitaminsC, P

    Ingredients Jump to Instructions ↓

    1. 1 1/2 cups 355ml Freshly-squeezed Texas orange juice

    2. 2 Fresh jalapeño peppers - seeded, minced

    3. 1 Pimentos - (4 oz) - well drained

    4. 5 tablespoons 75ml Minced green bell pepper

    5. 1 cup 237ml White wine vinegar

    6. 6 1/2 cups 1287g / 45oz Sugar

    7. 3 Liquid fruit pectin - (3 oz ea)

    Instructions Jump to Ingredients ↑

    1. Combine all ingredients except pectin in large kettle or Dutch oven. Stir well. Bring to 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. Add pectin and stir well.

    3. 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.

    4. Process filled jars in hot water bath; or refrigerate immediately after cooling. Turn jars frequently during cooling to distribute pepper evenly throughout jelly.

    5. This recipe yields ?? servings.


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