• 2 to 3 fresh jalapeno peppers, seeded and minced
  • 1 jar (4 ounces) pimentos, well drained
  • 5 tablespoons minced green bell pepper
  • 1 ½ cups freshly squeezed Texas Orange juice
  • 1 cup white wine vinegar
  • 6 ½ cups sugar
  • 3 (3 ounce) packages liquid fruit pectin

Combine all ingredients except pectin in large kettle or Dutch oven. Stir well. Bring to 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 ½ pint jars, leaving ¼-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 jars.

Nutrition per jar: Calories-880; Fat-0g; Cholesterol-0mg; Sodium-60mg; Carbohydrates-229g; Protein-1g