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
jalapeno or cayenne peppers, seeded and minced
4 1/2 c
powdered pectin or 4 pouches of liquid pectin
red & yellow food coloring (optional)
1Wearing 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.
2Combine orange juice concentrate with water. Add reserved seeds and coarsley chopped jalapeno or cayenne peppers to orange juice and store in refrigerator overnight.
3Strain 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.
4Add 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.
5Pour 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!