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Orange Jelly Recipe

For a change of pace, give this yummy jelly made from frozen orange juice a try. "I've given it as gifts to friends and family-and many times the jars have been returned for refills," relates Mary Rice of Maysville, Oklahoma.

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Orange Jelly Recipe

Prep: 5 min. Cook: 15 min. + standing

Yield: 48 Servings

5 15 20

Ingredients

2-1/3 cups water
1 can (12 ounces) frozen orange juice concentrate, thawed
1 package (1-3/4 ounces) powdered fruit pectin
4-1/2 cups sugar

Directions

In a Dutch oven or large kettle, combine the water, orange juice concentrate and pectin. Cook and stir until mixture comes to a full rolling boil. Add sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly. Remove from the heat; skim off foam if necessary.
Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set. But not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year. Yield: 6 cups.

Nutritional Facts 1 serving (2 tablespoons) equals 90 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 23 g carbohydrate, trace fiber, trace protein.

Originally published as Orange Jelly in Country Woman July/August 2003, p41

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Orange Jelly

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Reviewed on Aug. 01, 2011 by polly44

VERY GOOD

Reviewed on Aug. 09, 2009 by patriciapiercey

I tried making this jelly, and it was VERY simple. I also tried turning the bottles upside down after pouring into hot jars and covering. As soon as I righted the jars they popped! I have a good seal, but I'll keep and eye on them! Thanks for the post!

Reviewed on Jan. 02, 2009 by Splashdown

Why can't you cover the jars immediately,turn them upside down for 5 minutes,uprite them and let them seal? This would allow them to keep much longer.