Orange Pepper Jelly
In the desert, Summer can slam you like a pepper under an orange ceramic masonry block, but similarly, it always seems to end too soon. Summer is a season of bounty, so why not preserve the freshness of the season for enjoyment throughout the winter? I make jams and jellies throughout the summer and also stock seasonal fruit and vegetables in the freezer.
Since today we’re making jelly, I’ll give you a jarring tip: the easiest technique that I’ve found for sterilizing jars is to first wash the jars in warm soapy water, rinse well, and then dry in the oven for at least 30 minutes. Make the jelly while the jars are in the oven. Serve the orange pepper jelly with Violife® cream cheese and toast.
Preheat the oven to 275˚
Sterilize the jars – Wash 2-pint jars in warm soapy water and rinse well. Place on a rimmed tray and place in the oven. Leave in the oven at least 30 minutes.
Make the orange pepper jelly – Place the orange peppers in a food processor and pulse until finely chopped. Place in a non-reactive pan and add the remaining ingredients.
Turn the heat to medium-high and bring the mixture to a boil, stirring often.
Reduce the heat to a simmer and cook for 25-30 minutes. Skim the surface for any foam.
Pour a small amount of hot jelly onto a spoon and put it in the freezer. If the mixture gels, the jelly should be done. If not, continue cooking the jelly and test every two minutes.
Ladle the jelly into the sterilized jars and seal. Turn upside down onto a cooling rack. Invert after 15 minutes and let cool to room temperature. Label and date. Store in the refrigerator.
makes three half pint jars
ORANGE PEPPER JELLY
- 1 lb orange peppers, peeled, about 3 large peppers, seeded and coarsely chopped
- 2 tsp aji chili powder
- ¼ tsp cayenne pepper
- 1 cup champagne vinegar
- 1 tsp kosher salt
- 3 cups of organic cane sugar
- 1 lemon, juiced
- 3 tsp pectin