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RECIPE
7 INGREDIENTS10 STEPS1HR 15MIN

Orange and Pepper Jelly

4.5
2 Ratings

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Orange and Pepper Jelly is a unique, tasty blend of orange marmalade with red pepper jelly. It’s the best of both worlds. Add a habanero pepper for a spicy kick!
1HR 15MIN
Total Time

Wok & Skillet

I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
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Ingredients

US / METRIC
Servings:
12
Serves 12
1/2
1
Red Chili Pepper , minced
1
Lemon , juiced, zested
3/4 cup
Water
1 1/4 cups

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Nutrition Per Serving

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CALORIES
126
FAT
0.1 g
PROTEIN
1.1 g
CARBS
32.5 g

Cooking Instructions

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Step 1
Peel or cut the rind off of Sunkist Orange (5).
Step 2
Slice the rind into thin strips.
Step 3
Remove and discard the peel and the most of the white membrane from the rest of the oranges.
Step 4
Cut the oranges into sections, then into quarters.
Step 5
Pour the Water (3/4 cup) and Apple Cider Vinegar (1/4 cup) into a pot and turn on the heat to medium high. Toss in the Red Chili Pepper (1), Red Bell Pepper (1/2) sliced orange rind, Lemon (1) into the pot.
Step 6
As soon as the mixture starts to boil, reduce the heat to medium, then add the cut orange sections and Granulated Sugar (1 1/4 cup).
Step 7
Allow the mixture to simmer, stirring occasionally and scraping the bottom of the pan to keep it from burning.
Step 8
As soon as it starts to thicken up, turn down the heat to low. Test the consistency of the jelly by setting aside about half a teaspoon and allowing it to cool. If the jelly is still runny, let it simmer a bit longer and keep testing every 5 minutes or so.
Step 9
Once you are happy with the consistency, put the sauce into a jar (or jars). Let it cool completely.
Step 10
Enjoy with your favorite white or wheat bread..and lots of butter.

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Nutrition Per Serving
Calories
126
% Daily Value*
Fat
0.1 g
0%
Saturated Fat
0.0 g
0%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
32.5 g
12%
Fiber
0.8 g
3%
Sugars
31.3 g
--
Protein
1.1 g
2%
Sodium
23.7 mg
1%
Vitamin D
--
--
Calcium
4.6 mg
0%
Iron
0.4 mg
2%
Potassium
84.3 mg
2%
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