Orange Jelly Recipe

Orange Jelly is a delicious homemade jelly made from freshly squeezed orange juice. It is easy to prepare and has a refreshing taste that will please your family and make an excellent gift. Here’s a simple recipe to make your orange jelly at home:

Ingredients:

  • 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)

Directions:

  1. Prepare the boiling water bath.
  2. 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.)
  3. 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.
  4. In a jelly pot or Dutch oven, combine the orange juice, the lemon juice, and the pectin, and add the butter, if using. Bring to a full rolling boil over high heat, stirring constantly.
  5. Add the sugar and bring back to a full rolling boil, stirring until combined.
  6. Boil for 3 minutes, then pour or ladle into the prepared jars, wipe rims, affix lids and rings, and put them into the boiling water bath.
  7. Once the boiling water bath returns to a full rolling boil, start timing and process for 5 minutes, 10 minutes if you did not sterilize the jars earlier. Adjustments must be made to the processing time for areas with an altitude of more than 1000 feet.
  8. 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 -5 half-pint jars.

Final Thoughts

Enjoy this simple and flavorful orange jelly as a delicious spread on toast, rolls, or biscuits, or as a delightful topping for ice cream, cheesecake, or muffins.

For the full detailed process: How to Do Water Bath Canning | What I Learned Over 50 Years.

Anne James

Anne James has a wealth of experience in a wide array of interests and is an expert in quilting, cooking, gardening, camping, mixing drinks (bartending), and making jelly. Anne has a professional canning business, has been featured in the local newspaper as well as on the Hershey website, and has been her family canner for decades. Anyone growing up in the South knows that there is always a person in the family who has knowledge of the “old ways,” and this is exactly what Anne is. With over 55 years of experience in these endeavors, she brings a level of hands-on knowledge that is hard to surpass. Amazingly, she doesn’t need to reference many resources due to her vast wealth of experience. She IS the source. Anne wants nothing more than to pass on her extensive knowledge to the next generations, whether that be family or anyone visiting her website, her YouTube channel, or survivalfreedom.com.

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