Spicy Pepper Orange Jelly Recipes

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SPICY HOT PEPPER JELLY



Spicy Hot Pepper Jelly image

I made this for my Husband John. Made it with no food coloring just orange peppers.By all means go ahead and use your favorite peppers and chilies. This makes almost 8 cups. Use any size of jars you like. I make in smaller jars to give away for gifts during the holidays.

Provided by Rita1652

Categories     Jellies

Time 50m

Yield 8 cups

Number Of Ingredients 7

1 lb holland orange pepper, chopped
1 (6 ounce) onions, chopped
2 cups vinegar
7 habaneros, including seeds if you like heat
1/2 teaspoon chili pepper flakes, ground fine (optional)
7 cups sugar
6 fluid ounces liquid pectin

Steps:

  • In a blender add 1 cup vinegar and peppers and onions.
  • Blend till pureed.
  • In a large pot add all except pectin.
  • Bring to a rolling boil while stirring constantly.
  • Rolling boil for 15 minutes.
  • Stir in pectin.
  • Bring to boil and stir for 1 more minute.
  • Ladle into hot sterle jars leaving 1/4 inch head space.
  • Adjust caps onto jars that rims are wiped clean of jelly.
  • Process in a water canner for 10 minutes.

ORANGE PEPPER JELLY



Orange Pepper Jelly image

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

Provided by Donna Graffagnino

Categories     Spreads

Time 1h

Number Of Ingredients 7

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

Steps:

  • 1. 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.
  • 2. Combine orange juice concentrate with water. Add reserved seeds and coarsley chopped jalapeno or cayenne peppers to orange juice and store in refrigerator overnight.
  • 3. 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.
  • 4. 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.
  • 5. 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!
  • 6. *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.

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