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3 1/2 cups orange juice
1/2 cup water
1 small lemon, sliced thin
1 cayenne pepper, sliced thin
1 jalapeno pepper, sliced thin (or two jalapenos, seeds and membranes removed)
3 tsp. calcium water (included in a pack of Pomona’s Pectin, along with instructions on how to mix it with water)
1 3/4 cup sugar, (you may add more to your liking AFTER the initial amount with pectin is dissolved)
3 tsp. Pomona’s Pectin
Peel oranges and process sections in small batches in a food processor. Pour into a mesh strainer placed over a large bowl to collect the juice. Use a spoon to spread pulp back and forth in mesh strainer to get out as much juice as possible. OR, squeeze by hand or use a juicer, if you’re lucky enough to own one. However you do it, you need to end up with 3 ½ cups orange juice. I wouldn’t recommend using purchased orange juice as freshly squeezed juice is best.
Mix sugar with Pomona’s pectin in a small bowl, set aside. In a large pot, add strained orange juice, water, thinly sliced lemon, peppers and calcium water. Bring to a boil over high heat stirring often. Add sugar all at once and return to a rolling boil (one that doesn’t stop when you stir it), and boil hard for one minute.
Ladle jelly into prepared canning jars, using a spoon to evenly distribute the peppers and lemon slices into each jar, leaving 1/4-inch head-space. Cover with lids and bands and process in boiling water bath 10 minutes.
Remove jars from water bath and let sit on a kitchen towel on your counter-top. Jars are sealed when button on the top of the lid is fully depressed and won’t move up and down. Once jars are sealed, and while the jelly is cooling and thickening, slightly shake jars to evenly distribute lemon slices and peppers throughout.
Store jars on pantry shelf up to one year. Opened jars need to be refrigerated.