- 4 cups prepared orange juice
- 3 cups sugar
- 1 package Ball RealFruit low or no-sugar pectin
- 2 tablespoons lemon juice
- 1/2 teaspoon butter to reduce foaming (optional)
- Prepare the boiling water bath.
- Wash jars, lids, and rings and rinse well, and sterilize the jars. (They say it isn’t necessary to sterilize prior to filling the jars because they are sterilized during processing, but I never put food into jars that have not been sterilized.)
- Bring water to a boil in a saucepan large enough to accommodate your lids, reduce the heat to a simmer, and drop the lids into the hot water until needed. It isn’t necessary to let the lids sit in boiling water until needed as we did back in the “good old days.” The lids we use today will warp if boiled, they just need to be warm to soften the rubber gasket for sealing.
- In a jelly pot or Dutch oven, combine the juice and the pectin, and add the butter, if using. Bring to a full rolling boil over high heat, stirring constantly.
- Add the sugar and bring back to a full rolling boil, stirring until combined.
- Boil for 1 to 2 minutes, then pour or ladle into the prepared jars, wipe rims, affix lids and rings, and put them into the boiling water bath.
- Once the boiling water bath comes back to a full rolling boil, start timing and process for 5 minutes, or 10 minutes if you did not sterilize the jars earlier. (For areas with an altitude of more than 1000 feet, adjustments must be made to the processing time.)
- Remove jars to a prepared area and let them set undisturbed for 24 hours. Then check the jars for a good seal, wash, dry, and label the jars, and store them in a cool, dry area away from any heat or light source.
Yields: 4 to 5 half-pint jars.
For the full detailed process: How to Do Water Bath Canning | What I Learned Over 50 Years.
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