~ StillWild ~ Recipe

Orange Pepper Jelly

By ~ StillWild ~ StillWild

Recipe Rating:
 4 Ratings
Prep Time:
Cook Time:
Cooking Method:
Stove Top

~ StillWild's Story

This jelly is wonderful served with crackers and cream cheese or as a warm sauce for Boudin Balls or Coconut Shrimp.


2 - 6 oz
cans frozen orange juice concentrate
2 1/2 c
4 - 6
jalapeno or cayenne peppers, coarsely chopped
1/2 c
jalapeno or cayenne peppers, seeded and minced
4 1/2 c
3 pkg
powdered pectin or 4 pouches of liquid pectin
red & yellow food coloring (optional)

Directions Step-By-Step

Wearing plastic gloves, remove seeds and ribs from 6-8 jalapeno or cayenne peppers and mince peppers. Store in covered container in refrigerator until needed. Separately reserve seeds for later.
Combine orange juice concentrate with water. Add reserved seeds and coarsley chopped jalapeno or cayenne peppers to orange juice and store in refrigerator overnight.
Strain seeds and peppers from orange juice and discard. If you desire a very clear jelly, strain juice and seeds through a fine mesh strainer, then again through a layer of white paper towels and discard peppers. seeds and residue.
Add reserved minced peppers to strained OJ. In large sauce pan combine orange juice and powdered pectin pectin; cook on high heat, stirring constantly, until bubbles form around edges.
Add sugar, stirring well, and bring back to a full rolling boil. Cook for 1 minute stirring constantly. Remove from heat and skim foam from top. If you want a richer orange color add add 2 drops of yellow to 1 drop of red food coloring. Stir and repeat until it reaches desired color.
Pour into sterile jelly jars to within 1/2 inch of top. Seal tightly and process in a hot water bath for 10 minutes, remove from hot water and allow to set. I've found that orange jelly is sometimes finicky and won't always set up firm, so the hot water bath should do the trick.

I always keep the fire on low under the jelly when putting it into the jars and the last several jars always set up better.

*Note: Orange jelly could take up to 2 weeks to completely set, yet sometimes it only reaches a soft set, depending on temperature, humidity and who knows what else!
*Tip: Place clean jars on a baking sheet and place in a 250 degree F oven for 20 minutes. Reduce temperature to 225 degrees F to keep jars hot until ready to use.

About this Recipe

Course/Dish: Spreads, Jams & Jellies
Main Ingredient: Sugar
Regional Style: Southern

  • Comments

  • 1-5 of 29
  • user
    Barbara Pendley Barbee - Feb 8, 2012
    Question about step 5?? Do you let them sit at room temp. or in the refri?
  • user
    Alisa Guynn Alisa - Feb 8, 2012
    I can't wait to try this! We love spicy foods and our jalepeno peppers were exceptionally hot this year out of our garden. Thanks for this unique recipe!
  • user
    ~ StillWild ~ StillWild - Feb 9, 2012
    Room temp. As the jelly is cooling I occasionally turn the jars upside down so the minced peppers stay distributed throughout the jelly.
  • user
    ~ StillWild ~ StillWild - Feb 9, 2012
    Here's a recipe for Texas Pickles:
    These are delicious poured over a block of cream cheese and served with crackers. If you find the peppers too hot, add more sugar.


    5 lbs. Jalepeno Peppers (sliced)
    4 C. White Vinegar (5% min.)
    4 C. Water
    5 lbs. Sugar
    1/2 bottle Pickling Spice (tied in cheesecloth)
    2 T. Salt


    Combine vinegar, water, salt, sugar & pickling spice (tied in cheesecloth). Simmer 45 minutes. Add peppers & simmer 30-45 minutes.

    Pack sweet jalepeno peppers in 1/2 pint jars, seal and process in water bath 15 minutes.

    *Note: The more surgar you use - the less heat. For milder pickles, remove seeds before cooking. Fresh peppers are VERY HOT! Use gloves when working with fresh jalepenos.

    *Recipe can be doubled.

  • user
    Karla Everett Karla59 - Mar 8, 2012
    This jelly recipe looks delicious ...saved