SIL Tara Jo generously shared her recipe with me so that I can recreate this jelly. I am much more of a fan of this than using oranges for marmalade. This is a simple recipe, the most time-consuming portion is to squeeze the fresh juice.
This is a great time of year to make Orange Jelly or other derivatives of orange and other citrus fruits, because they are in-season, and in January are really the only local fruits that are in season. In-season means they will be tastier than usual and a little cheaper, too.
This is great on a little French toast (shown below) or on a spoon like Bryar here above!
Tara Jo's Homemade Orange Jelly
3 1/2 c. freshly squeezed orange juice (approx. 8-10 medium to large ripe oranges)
1 Box pectin (pink box of SURE-JELL for low sugar)
5 c. sugar
Juice your oranges the old fashioned way with a juicer and some elbow grease. Strain the juice with a cheesecloth or a flour bag cloth (the flour cloth is slower but effective). This step makes your jelly clearer and prettier.
Ladle the mixture/jelly into sterilized jars (baked in the oven at 225 for 20 minutes. The jars don't need to be sterilized if the jelly you are making is going to be boiled in a water bath for 10 minutes or longer).
Place sterilized lids (sterilize flat lids by simmering in about a 1/2" of water) on jars, tighten the rings over the flat lids. Place the jars on a clean, dry cloth and let sit overnight. Check the lids the next day to ensure that they sealed overnight. xo, AB & TJ
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| Cutie Pie! |
Sooooo yummy on toast!
ReplyDeleteThis looks awesome! Also, on a side note, don't EVER attempt to take jelly away from this child. :P
ReplyDeleteWhat does c. mean. Cups? What quantity of pectin in grams or ounces?
ReplyDeleteThanks Dave H
C = cup
Delete1.75 ounces =1 box
To Anonymous on Juyly 20, 2012, "c." means cups and as for the pectin, you can buy it in a box and use the whole box of Surejell (it is pectin). Surejell is just a brand name. There are others.
ReplyDeleteSureJell is not available in Australia. What weight of Pectin does the box contain?
DeleteBox of Fruit Pectin = 1.75 oz
Delete1.75oz= box of surejell
DeleteThank you ALL for reading, posting, and replying! I stopped posting in July of last year but I really miss it and will begin posting again SOON. I apologize for being non-responsive, I have had good reasons. I am humbled by my new readers and post-ers.
DeleteFor the orange jelly recipe, can you use orange juice in the carton and if so, can you use OJ with pulp?
DeleteLooks fantastic! I can hardly wait to make this.
ReplyDeleteThanks for sharing. :)
Orange Jelly is one of my favorites to make. Although I cook the jelly and put into hot sterilized jars with hot sterilized lids - I have never put the jars in a water bath. Works well and I have been doing about 3 cases of 1/2 pts for 30 years.
DeleteThank you! I'm curious to know if you did indeed try it? Thank you for your posts! xo, AB
DeleteHow much does this recipe make and could you substitute a pure orange juice like Simply Orange for the oranges?
ReplyDeleteThanks for your questions! It makes approximately 6-8 half pints, or 6-8 8-oz jars. You can use 100% all-natural juice, I would recommend finding it at a health-food store. If any water, sweeteners, etc, are added, it changes how well it will set and also how well it will taste.
DeleteCan you use Splenda instead of sugar? If so, how much?
ReplyDeletei'm interested in this answer as well. If I used spenda instead of sugar do I still use the no sugar pectin (pink box)?
DeleteSplenda & other artificial sweeteners will not jell, even if you use pectin. Somewhere in the instructions that come with Sure-Jell it tells you this, or, at least, it used to. Commercial jelly makers have a different method that they use to make no sugar added jellies & jams.
DeleteYou may use Splenda to make jelly, but not as a substitute for this recipe. Sugar is used as a preservative in jams and jellies, and only tested recipes should be used for long-term storage (up to 1 year), otherwise you risk spoilage. You want to look for a recipe specifically for low- or no-sugar, and stick to "refrigerator" or "freezer" recipes - meaning recipes for jelly that you will store in the fridge or freezer. :)
DeleteLook for "Pomona's Universal Pectin". It jells with low amounts of any sweetener. It's jelling power is activated by calcium, not by sugar content. So you can make cooked jam and jelly and freezer jam the way you want it, sweetened to your taste with honey, sugar, artificial sweetener, fruit juice concentrate or any other sweetener. I found mine at a health food store, and you can also order it online. My jams are so much more flavorful without all that sugar!
DeleteI made it this past evening and it was so easy. I didn't have enough oranges so I used one grapefruit and some frozen orange concentrate to make enough. I had to strain it 5 or 6 times. It set up almost immediately. It made 2 pints and 2 half pints. Thanks for sharing.
ReplyDeleteYou're welcome! I'm glad you enjoyed it. ~AB
DeleteJust found you. Gonna check out your orange jelly. You might want to check me out for more recipes...not to mention we live pretty close.
ReplyDeleteI definitely will, Trish! At first glance, I can tell I can I learn a lot from you in the gardening department. ;)
DeleteI just finished making this recipe. Can't wait to try it! I used fresh oranges but I was also wondering if anyone else has tried it with store bought OJ? I may try it tomorrow. Ill keep ya posted.
ReplyDeleteMade it today with 100% pure OJ with no pulp. Didn't strain it either. Turned out great! I can't tell a difference. Yum yum!
ReplyDeleteI'm glad you liked it! The trick is 100% juice...and for me, no pulp for jelly. It just looks prettier. :) ~AB
DeleteI'll just say it now, I'M LAZY and, in that vein, could you use an orange juice with bits for the three c of juice when the oranges are not in season?
ReplyDeleteYes, you can! Use 100% juice - see if you can find 'no pulp.'
DeleteWill it set up correctly with a sugar substitute? How much sugar or agave nectar should I use? (I am diabetic.)
ReplyDeleteHi Melinda, thank you for your question. With jam & jelly, you want to be careful with substitutes for safety reasons. You want to stick to tried recipes for low or no-sugar and use pectin that is for no-sugar so that it will set. I found a recipe on the National Center for Home Food Preservation website that you may want to try with Splenda: http://nchfp.uga.edu/how/can_07/no_sugar_jelly.html With all of the questions about sugar substitutes, it looks like I have to get back in the kitchen as well as learn more so I can post more clearly about it. I appreciate your question! ~AB
DeleteLook for "Pomona's Universal Pectin". It jells with low amounts of any sweetener. It's jelling power is activated by calcium, not by sugar content. So you can make cooked jam and jelly and freezer jam the way you want it, sweetened to your taste with honey, sugar, artificial sweetener, fruit juice concentrate or any other sweetener. I found mine at a health food store, and you can also order it online. My jams are so much more flavorful without all that sugar!
DeleteI made different jellies last year for Christmas, using splenda, the pectin box will give you instructions on substituting the sweetener for sugar. My jellies all set fine, and I am looking forward to trying this recipe this winter.
ReplyDeleteThank you for your comment! I will be experimenting with sugar substitutes for sure as a result of the comments on this post! ~AB
DeleteI would think that one could also use Stevia, it looks and tastes like sugar and is an ALL NATURAL sweetner... that's what I use for tea, coffee, etc. I'm not diabetic but always looking for ways to cut calories. I will have to try this recipe using Stevia... Thanks for sharing with us. ♥
ReplyDeleteoh my stars and garters!!(first time I ever said that) this jelly is delicious.. followed the recipe..easy. tasted some that was left in the pan...it was like eating yummy candy. I will make this many many times. thank you so much
ReplyDeleteI made this today with bitter oranges and it turned out great. I didn't want to make a marmalade because I do not care for peel. Thanks
ReplyDelete