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Orange Jelly Recipe
Orange Jelly Recipe photo by Taste of Home

Orange Jelly Recipe

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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
TOTAL TIME: Prep: 5 min. Cook: 15 min. + standing
MAKES:48 servings
TOTAL TIME: Prep: 5 min. Cook: 15 min. + standing
MAKES: 48 servings

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

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.

Directions

  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

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.

Reviews for Orange Jelly

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MY REVIEW
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
Reviewed Aug. 1, 2011

"VERY GOOD"

MY REVIEW
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
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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