1 1/2 cups freshly-squeezed Texas orange juice
2 fresh jalapeņo peppers
1 jar pimentos - (4 oz)
5 tablespoons minced green bell pepper
1 cup white wine vinegar
6 1/2 cups sugar
3 packages liquid fruit pectin - (3 oz ea)
Directions: one line for each direction. When saved the lines will be numbered.
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 1/2 pint jars, leaving 1/4-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.
