Donna Graffagnino Recipe

Orange Pepper Jelly

By Donna Graffagnino StillWild

Prep Time:
Cook Time:
Stove Top

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

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Judy Havens jhavens
May 10, 2015
I just read through all the comments, and I see where you increased the pectin to 2 pkgs - but the recipe now says 3. Is 3 correct?
One more question: how many half-pint jars can I expect to use for this recipe?
Thank you! I really want to make this soon!
Deborah Hejna Deborah_Hejna
May 26, 2014
This would guarantee to put a smile on anyone leaving the kitchen! !!
Donna Graffagnino StillWild
Sep 3, 2013
Thanks Sandy
Sandy Murray CopSandy
Aug 29, 2013
If you turn your jars upside down or shake them you will break the set of your jelly.
Donna Graffagnino StillWild
Dec 30, 2012
Elaine, I just re-checked my original recipe and noticed that the amount of powdered pectin should be 1-2 pkgs, so I've also corrected the recipe to use 2 packs. If your jelly is very liquid, pour it back into a pot and add another package of powdered or liquid pectin and follow processing directions. Put into jars, seal and process in water bath. If your jelly is just a soft-set, then hopefully the water bath will firm it up. The next time I make it I'm going to try the liquid pectin and post my results.