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Orange Jalapeno Jelly

Orange Jalapeno Jelly

This Orange Jalapeno Jelly embodies a burst of sunshine from sweet oranges, followed by a gentle heat from jalapeños, perfect for enhancing a variety of dishes.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: Approximately 6 half-pint jars servings
Course: Condiment
Cuisine: American
Calories: 45
Ingredients Method Notes

Ingredients
  

  • 4 cups fresh oranges (zest and juice separated)
  • 6-8 medium-sized fresh jalapeño peppers (deseeded and finely minced)
  • 5-6 cups granulated sugar
  • 1/2 cup apple cider vinegar
  • 1 pouch (6 oz liquid) or 1 box (1.75 oz powdered) pecti
  • 1/2 cup water (if using powdered pectin to dissolve)

Method
 

  1. Sterilize canning jars, lids, and bands.
  2. Wash oranges, zest two, and juice all to yield 4 cups of juice.
  3. Wash jalapeños, deseed, and finely mince.
  4. Combine orange juice, zest, minced jalapeños, and apple cider vinegar in a pot; bring to a boil.
  5. If using powdered pectin, mix with 1/2 cup water; add to boiling mixture with constant stirring.
  6. Add granulated sugar gradually until fully dissolved, then bring to a vigorous boil.
  7. If using liquid pectin, add it and boil for exactly 1 minute.
  8. Perform a wrinkle test to check if jelly sets.
  9. Ladle hot jelly into prepared jars, leaving 1/4 inch headspace.
  10. Process jars in boiling water bath for 10 minutes for shelf stability.
  11. Cool jars, check seals, and store in a cool, dark place.

Notes

Wear gloves when handling jalapeños; follow exact measurements for sugar and pectin for best results.