Orange Jelly Recipe photo by Taste of Home
Orange Jelly
TOTAL TIME: Prep: 5 min. Cook: 15 min. + standing
YIELD: 6 cups.
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
Ingredients
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2-1/3 cups water
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1 can (12 ounces) frozen orange juice concentrate, thawed
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1 package (1-3/4 ounces) powdered fruit pectin
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4-1/2 cups sugar
Directions
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1.
Wash six 1-cup plastic or freezer-safe containers with hot, soapy 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.
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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.
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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.
Nutrition Facts
2 tablespoons: 90 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 23g carbohydrate (22g sugars, 0 fiber), 0 protein.
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