Orange Jelly Recipe
Orange Jelly Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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. —Mary Rice, Maysville, Oklahoma
Featured In: 19 Freezer Jam Recipes
MAKES:
48 servings
TOTAL TIME:
Prep: 5 min. Cook: 15 min. + standing
MAKES:
48 servings
TOTAL TIME:
Prep: 5 min. Cook: 15 min. + standing

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

Rinse six 1-cup plastic containers and lids with boiling water. Dry thoroughly. In a Dutch oven or large stockpot, combine 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 heat; skim off foam if necessary. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set. But not longer than 24 hours.
Jelly is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jelly in refrigerator before serving. Yield: 6 cups.
Originally published as Orange Jelly in Country Woman July/August 2003, p41

Nutritional Facts

2 tablespoon: 90 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 23g carbohydrate (22g sugars, 0 fiber), 0 protein.

  • 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
  1. Rinse six 1-cup plastic containers and lids with boiling water. Dry thoroughly. In a Dutch oven or large stockpot, combine 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.
  2. Remove from heat; skim off foam if necessary. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set. But not longer than 24 hours.
  3. Jelly is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jelly in refrigerator before serving. Yield: 6 cups.
Originally published as Orange Jelly in Country Woman July/August 2003, p41

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mfb19006 User ID: 6368637 239282
Reviewed Dec. 13, 2015

"Question? Can you make this and then place them in glass jars and process in a hot water 10 minute boil bath as you would other jams? Really want to try this recipe, but want to store in the pantry to use later."

MY REVIEW
sstetzel User ID: 158954 237004
Reviewed Nov. 9, 2015

"DaughterofHades ~ They just want you to cool them for an hour before putting the lids on them. Letting them set overnight after that allows the jelly to set-up.

Sue Stetzel
Online Community Manager
Taste of Home Magazine"

MY REVIEW
DaughterofHades User ID: 8155071 217660
Reviewed Jan. 12, 2015

"When you say cover, do you mean cover with a dish towel and put lids on later? Or put the lids on?"

MY REVIEW
polly44 User ID: 2349539 140370
Reviewed Aug. 1, 2011

"VERY GOOD"

MY REVIEW
patriciapiercey User ID: 1690583 129090
Reviewed Aug. 9, 2009

"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!"

MY REVIEW
Splashdown User ID: 3630079 129087
Reviewed Jan. 2, 2009

"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."

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