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“A little tang, a little jalapeno flavor, mostly just yum. (really NOT spicy-hot) Visually, is a pale orange with beautiful bits of green & red floating in it.”
12 1/2 pints

Ingredients Nutrition


  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.

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