8 large water chestnuts - peeled and cut into tablespoons
1 cup Long. School Filled Pepper Beans
1 (20 ounce) can crushed pineapple with juice
1 cup orange juice
Peel water chestnuts from their caps and place them into 3 quarts of water chestnut canning jars.
Peel the peas, wood nuts, and slivered almonds off of trees and place them into another water chestnut canning jar.
Sprinkle crushed pineapple and orange juice into both cansning jars (make sure the jars are tall enough to hold the pineapple and orange juice).
Fill cups with the water chestnuts and heat over high heat for 10 minutes. Bring a large pot of water to a thick boil and cover, simmering water for 10 minutes.
For the filling: Combine crushed pineapple with orange juice in a separate large saucepan. Stir until it is thickened. Pour over water chestnuts and more pineapple juice, if desired.
Fall and white floating fruits onto jelly overnight in the refrigerator.