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Orange Juice Jelly

Orange Juice Jelly

  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    8 h 15 m
Can_It_Rachael

Can_It_Rachael

This is a great recipe for when you are in the mood to make jelly but have no fresh fruit on hand.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 173 kcal
  • 9%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 44.3g
  • 14%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Place the orange juice concentrate, water, and pectin in a saucepan. Bring to a boil over high heat, stirring constantly. Once the mixture reaches a boil, add the sugar, and return to a simmer, stirring constantly. Boil hard for 1 minute, then remove from the heat and skim off any scum that has formed at the top.
  2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
  4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

PaddyMcK
20

PaddyMcK

1/25/2011

Sugar Sugar inhibits the growth of bacteria, keeping your jam fresh, fruity, and safe to eat. Jam recipes are formulated to call for a certain ratio of pectin to sugar, and they will not jell properly if you don't use the correct amount of sugar. If you'd like to make less-sweet jam, you'll need to buy a special kind of pectin that's formulated to work with less sugar.

Terry McElhaney
12

Terry McElhaney

7/26/2010

Absolutely delicious and tangy. Our favorite "new" jam this year. Two batches turned out great, one batch (a week later) still hasn't jelled, but we'll use it on ice cream or pancakes if it doesn't set. We love the sweet, tanginess of this recipe. Thanks for sharing it.

witchywoman
11

witchywoman

9/20/2010

This was my venture into jelly making and I just want to thank you for making it really enjoyable with this recipe! The jars are cooling off as I type. I tasted the jelly before putting in the jars and it tasted fantastic! I read one of the reviews where it said that it tastes like sunshine in a jar and I'll definately second that...thanks for a super great recipe, Rachel...I'll be making more of this!!

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