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Orange Jelly

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

  • 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.

Nutrition Facts

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

Reviews

Average Rating:
  • mfb19006
    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.

  • sstetzel
    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

  • DaughterofHades
    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?

  • polly44
    Dec 31, 1969

    VERY GOOD

  • patriciapiercey
    Dec 31, 1969

    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!

  • Splashdown
    Dec 31, 1969

    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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