ORANGE JALAPENO JELLY 2 to 3 fresh jalapeño peppers, seeded and minced 1 (4 ounce) jar pimentos, drained well 5 tablespoons minced green bell pepper 1 1/2 cups freshly squeezed orange juice 1 cup white wine vinegar 6 1/2 cups granulated sugar 3 (3 ounce) packages liquid fruit pectin Combine all ingredients except pectin in large kettle or Dutch oven. Stir well. Bring to a hard rolling boil, and boil 1 minute, stirring constantly. Remove from heat and let stand 5 minutes. Skim foam from top with metal spoon. Add pectin and stir well. Quickly ladle into hot, sterilized half-pint jars, leaving 1/4-inch headspace. Wipe rims of jars with damp cloth; cover at once with metal lids and screw bands; seal tightly. Process filled jars in hot water bath, or refrigerate immediately after cooling. Turn jars frequently during cooling to distribute pepper evenly throughout jelly. Makes 6 half-pint jars.  Back To Canning Recipes.