Real Recipes From Real Home Cooks ®

orange sweet pepper jelly

Recipe by
Donna Graffagnino
Bayou Country, LA

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.

yield 12 8-oz jars
prep time 30 Min
cook time 30 Min
method Stove Top

Ingredients For orange sweet pepper jelly

  • 2
    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)

How To Make orange sweet pepper jelly

  • 1
    Combine 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.
  • 2
    In large sauce pan combine orange juice and powdered pectin; cook on high heat, stirring constantly, until bubbles form around edges.
  • 3
    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 2 drops of yellow to 1 drop of red food coloring. Stir and repeat until it reaches desired color.
  • 4
    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.
  • 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.