Wednesday, May 13, 2015

Orange Jelly

A beautiful citrus orange colored jelly that is great on toast, but try serving it over pound cake for a fantastic dessert.

  • 1 12-ounce package frozen orange juice
  • 2 1/2 cups water
  • 1/2 teaspoon butter
  • 1 1.75-ounce box powered pectin
  • 4 1/2 cups sugar

Thoroughly mix orange juice concentrate with water, butter and pectin in a large sauce pan.
Bring to a full rolling boil that cannot be stirred down.
Add sugar all at one time.
Return to a full boiling roll and boil exactly one minute, stirring constantly.
Remove from heat.
Skim off foam.
Ladle hot jelly into prepared jars to 1/4 inch of top.
Top with two-piece lids.
Process 15 minutes in a boiling-water canner.
Makes 6 half-pint jars.

Printable Recipe