1. Wash peppers; cut in half; remove seeds and white membranes; cut into large pieces; put through food chopper using coarsest blade.
2. Drain peppers well and discard liquid. Grind orange.
3. Combine peppers, orange, sugar, vinegar and salt in a large kettle. Bring quickly to boil, stirring. Cook over high heat, stirring often, 30 minutes, or just until thick and as clear as jam; don't overcook.
4. Ladle into 7 hot, sterilized, 8-ounce glasses. Seal, as manufacturer directs. Label; date; store in cool, dry place.