Not a jelly, but made
this recipe last year with surplus orange habs. Delicious doesn't even describe it. Great on fish, chicken, pork, or even toast. I added a star anise, black pepper, and upped the habs to taste. Even did a wild blackberry version which rocked.
Also, as is traditional in chutney making, I cooked until reduced, and then let sit overnight covered. Continue cooking and reducing another 10 minutes the next day, give a spin in the blender until smooth, and pressure canned the whole lot. Made 4 pints of the stuff total.
