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Orange Jelly

 Orange Jelly
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.
48 ServingsPrep: 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.
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.