Orange Jelly

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Preserving Method: Water Bath Canning

  1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  2. COMBINE orange juice with pectin, gradually stirring in the pectin. Add up to 1/2 tsp. butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
  3. ADD artificial sweeteners (other than SPLENDA® No Calorie Sweetener, Granular) as desired, if using. Remove from heat. Skim foam if necessary. OR ADD sugar, SPLENDA® No Calorie Sweetener, Granular, or honey according to the specified amounts listed above. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
  4. LADLE hot jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  5. PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Orange Jelly - Ball® Recipes is rated 2.7 out of 5 by 6.
Rated 5 out of 5 by from Came together perfectly I made this as written using 4c commercial orange juice, 3c table sugar, 3T low sugar pectin, and 1/2t unsalted butter. It took some effort to get it to 220F in the final boiling stage. It perfectly filled 6 quilted crystal half-pints to 1/4" head. Processed in the water bath for 10mins and let it rest. It is setting just fine. Hardest part is waiting now...
Date published: 2017-10-05
Rated 1 out of 5 by from Did Not Gel I found the recipe for Orange Juice Jelly here on Ball Kerr site.I followed each step as call for.I squeezed my own juice,and I used an artifical sweetener,and I doubled the recipe. It made 9 half pints .Looks really pretty & smells delicious,but not gelled.Me & my sister used to make tons of fruit jellies and never encountered this problem.What do I do now? Thank You,
Date published: 2017-05-25
Rated 1 out of 5 by from did not work with honey I used blood orange and 1 cup honey and I also followed directions to the T and it did not set maybe it needs more pectin than 3 Tbsp ?
Date published: 2016-04-03
Rated 1 out of 5 by from Did not gel at all I also followed the directions to the letter and after a week and a half it's still as runny as it was when I canned it. Does it need to be pitched or can I redo it, adding more pectin, and recan it?
Date published: 2015-12-14
Rated 3 out of 5 by from Orange Jelly I made it exactly by the directions and it has not gelled. I had some left after filling 5 jars and put it in the refrigerator and it is still runny. This is for a Christmas gift for someone. What do I do now? It looks good and tastes very good but is not gelled!
Date published: 2014-12-10
Rated 5 out of 5 by from I used Tangerine I used Tangerine juice in place of Orange and used 3 cups of sugar......one of my favorites!!!!
Date published: 2014-11-19
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