Orange Jalapeno Jelly

• 3/4 cup chopped red bell pepper
• 3/4 cup chopped green pepper
• 1/3 cup chopped seeded jalapeno pepper
• 1/2 cup water
• 1 tablespoon lime juice
• 1/2 cup red wine vinegar
• 2 3/4 cups sugar
• 4 medium oranges, juice of
• zest from 4 medium orange
• 1 medium lemon, juice of
• zest from 1 medium lemon
• 5 cups sugar
• 1/8 teaspoon baking soda
• 6 ounces liquid pectin

1. Chop peppers fine mince in food processor.
2. Add to water, bring to boil, simmer 3 - 4 minutes.
3. Strain & set water aside, reserve about 1/4 of the peppers.
4. Combine the 2 3/4 C sugar, the reserved peppers, lime juice, wine vinegar, and enough of the pepper-water to equal 3 C (may add more water if needed to bring it to 3 C).
5. Combine the orange and lemon juices + their zest, 1 1/2 C Water, 5 C sugar, and the baking soda in a sauce pan and boil 5 minutes. (end result needs to be 3 C, so if needed, add water, here, as well).
6. Combine all, EXCEPT pectin.
7. Bring to rolling boil, stirring constantly.
8. Quickly add pectin, bring back to boil; skim any foam, turn off heat.
9. Fill jars leaving 1/4" headspace.
10. Wipe jar rims, adjust lids.
11. Process 5 minutes in boiling water canner.
12. Remove to cool.
13. Preparation time is a guess, but should give you plenty of wiggle room.

red bell pepper, green pepper, pepper, water, lime juice, red wine vinegar, sugar, oranges, zest from, lemon, zest from, sugar, baking soda, liquid pectin

Taken from www.food.com/recipe/orange-jalapeno-jelly-467962 (may not work)