Orange Hot Pepper Jelly Recipe
Ingredients
| 2 cups finely chopped sweet red peppers 500 mL | ||
| White vinegar | 1/4 Cup (16 tbs) | |
| 1/4 cup coarsely grated orange rind 50 mL | ||
| Orange juice | 1/4 Cup (16 tbs) | |
| 5 cups granulated sugar 1.25 L | ||
| Hot pepper sauce | 1/2 Teaspoon | |
| 2 pouches liquid pectin | ||
Directions
In large saucepan, bring red peppers, vinegar, orange rind and juice to boil; reduce heat and simmer, covered, for 10 minutes or until rind is softened.
Stir in sugar.
Return to full rolling boil over high heat.
Boil hard, stirring often, for 5 minutes; remove from heat.
Add hot pepper sauce and pectin; stir for 5 minutes, skimming off any foam.
Pour into hot sterilized canning jars, leaving 1/4 inch (5 mm) headspace; seal with prepared lids and screw on bands.
Process in boiling water bath for 5 minutes.
Stir in sugar.
Return to full rolling boil over high heat.
Boil hard, stirring often, for 5 minutes; remove from heat.
Add hot pepper sauce and pectin; stir for 5 minutes, skimming off any foam.
Pour into hot sterilized canning jars, leaving 1/4 inch (5 mm) headspace; seal with prepared lids and screw on bands.
Process in boiling water bath for 5 minutes.
Chef
