orange and chilli jelly?

[Nicos]

I have some chillies in the freezer I want to use up...- and have come across this recipe...

Orange Pepper Jelly Recipe | Just A Pinch Recipes

anyone tried making it?
i have some Tropicana Orange. Juice I can use.

[Alison]

I made some chilli jelly with apple juice a couple of years ago but not used orange, not sure I fancy that combo

[muddled]

I think orange chilli jelly sounds delicious.....but I'm not at all sure about that recipe!

I find that apple chilli jelly tastes too much of apple and orange would be so much nicer but that recipe has so much faffing about....steeping and straining, artificial pectin (I hate the thought of that).

You've got me thinking now.
If my chillis ever fruit (they're only just starting to flower in the greenhouse) I think I'll have a bit of a 'speriment this year adding some orange juice concentrate and rind to the regular apple jelly to get that twang while maintaining pectin levels.....I'll also leave the seeds out but the the chillis in and I definitely won't be steeping leaving stuff in the fridge overnight and all that!

Thanks for the idea Nicos because I do suspect that orange and chilli will turn out to be a match made in heaven....don't know why I never thought of it before!

[Nicos]

I know what you mean about the recipe I posted...I was thinking of maybe trying out the apple and chilli recipe on here from a couple of years ago- and substituting the orange for the apple....but realise pectin might be an issue cos I haven't got any!!!

[Guest]

I might be talking cobblers but can't you get the pectin from cooking with citrus fruit peel - ideally orange peel?

[Nicos]

No idea- I know you can get it from apple peel?

[Guest]

There is something odd about that recipe. Having a gurgle orange is high in pectin - why add extra? Sorry I am not much help here as I am not a marmalade fan so have no experience with citrus preserves

[muddled]

Okay...so (in my best detective voice) When I want to add pectin, I chuck in apple cores (which I keep in the freezer for that very purpose) or halved squeezed lemons (also in the freezer) so yes, you might be right NG, the orange peel might be enough.
I think I'd bung in an apple core as well though....just to be sure, because you're adding quite alot of liquid orange juice and I'm not certain how much pectin is in that in relation to the water content.

This is fun, I might pop out and buy some chillis......