Orange Sweet Pepper Jelly

Donna Graffagnino


Unlike traditional hot pepper jelly this has a refreshingly citrus flavor and is made with sweet bell peppers. It's great on biscuits and toast or with cream cheese and crackers.

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12 8-oz jars
30 Min
30 Min
Stove Top


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


1Combine orange juice concentrate with water. If you desire a very clear jelly, strain juice through a layer of white paper towels or coffee filter. Add reserved minced peppers to strained OJ.
2In large sauce pan combine orange juice and powdered pectin; cook on high heat, stirring constantly, until bubbles form around edges.
3Add 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 2 drops of yellow to 1 drop of red food coloring. Stir and repeat until it reaches desired color.
4Pour 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.
5*Tip: To sterilize jars 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: Jams & Jellies
Main Ingredient: Fruit
Regional Style: American