Orange Hot Pepper Jelly
|Finely chopped sweet red peppers||500 Milliliter (2 cups)|
|White vinegar||300 Milliliter (1 1/4 cups)|
|Coarsely grated orange rind||50 Milliliter (1/4 cup)|
|Orange juice||50 Milliliter (1/4 cup)|
|Granulated sugar||1 1⁄4 Liter (5 cups)|
|Hot pepper sauce||1⁄2 Teaspoon|
|Liquid pectin||12 Fluid Ounce|
In large saucepan, bring red peppers, vinegar, orange rind and juice to boil; reduce heat and simmer, covered, for 10 minutes or until rind is softened.
Stir in sugar.
Return to full rolling boil over high heat.
Boil hard, stirring often, for 5 minutes; remove from heat.
Add hot pepper sauce and pectin; stir for 5 minutes, skimming off any foam.
Pour into hot sterilized canning jars, leaving 1/4 inch (5 mm) headspace; seal with prepared lids and screw on bands.
Process in boiling water bath for 5 minutes.