Best Frozen Orange Juice Jelly Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ORANGE JELLY



Orange Jelly image

Provided by Marisa McClellan

Number Of Ingredients 3

5 cups of freshly squeezed orange juice
5 cups sugar
2 packets of liquid pectin

Steps:

  • Place your jars into your canning pot, fill with water and bring to a boil. Because this jelly is only processed for five minutes, you need to add this jar sterilization step.
  • Put your lids in a small pot and bring to a very gentle simmer (180 degrees) while you make the jam.
  • In a large, non-reactive pot, combine the sugar and orange juice and bring them to a boil. Cook at a boil until they're greatly reduced. Using an instant read thermometer, watch until the pot reaches 220 degrees (this is important. Skip this step and you'll end up with orange syrup in place of your jelly). Add the liquid pectin and allow to boiling for an additional five minutes (the goal is to reach 220 degrees again and maintain it for at least three minutes).
  • Pour the jelly into prepared jars. Wipe rims, apply lids and screw on bands. Process in a boiling water canner for five minutes.

FROZEN ORANGE JUICE JELLY



Frozen Orange Juice Jelly image

This is another delicious jelly done with juice that I have been making for years now . I got this from my Kerr canning pamphlet that I've relied on for years.

Provided by Karla Everett

Categories     Jams & Jellies

Time 20m

Number Of Ingredients 4

2 (6oz) can(s) frozen orange juice concentrate
2 1/2 c water
4 1/2 c sugar
1 pkg powdered pectin

Steps:

  • 1. THOROUGHLY mix orange juice concentrate with water and pectin in a large sauce pan.
  • 2. Stir constantly over high heat until bubbles form around edge , IMMEDIATELY add sugar and stir well.
  • 3. Bring to a full rolling boil (a boil you can't stir down)and boil for 1 minute ; stirring constantly.
  • 4. Remove from heat and skim the foam off with a spoon and quickly pour into sterilized canning jars , wipe rim with a wet towel to remove any jelly splatter and cover with cap and tightly screw on rim.
  • 5. Process in a boiling water bath for 5 minutes.
  • 6. yields : 6 (8oz) jars

ORANGE JUICE JELLY



Orange Juice Jelly image

This is a great recipe for when you are in the mood to make jelly but have no fresh fruit on hand.

Provided by Can_It_Rachael

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 8h15m

Yield 24

Number Of Ingredients 5

2 (6 ounce) cans frozen orange juice concentrate
2 ½ cups water
1 (1.75 ounce) package powdered fruit pectin
4 ½ cups white sugar
6 half pint canning jars with lids and rings

Steps:

  • Place the orange juice concentrate, water, and pectin in a saucepan. Bring to a boil over high heat, stirring constantly. Once the mixture reaches a boil, add the sugar, and return to a simmer, stirring constantly. Boil hard for 1 minute, then remove from the heat and skim off any scum that has formed at the top.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

Nutrition Facts : Calories 173.3 calories, Carbohydrate 44.3 g, Fiber 0.1 g, Protein 0.4 g, Sodium 1.3 mg, Sugar 44.1 g

FROZEN ORANGE JUICE JELLY



Frozen Orange Juice Jelly image

I'm not a very good cook... My family nicknamed me Ellie May when I was a kid. My mom tried to teach me how to cook, but I had little patience to learn. The only way she could teach me anything was to find quick and easy recipes for me, like this one. I have since used this simple recipe to teach my son how to can and will be using it this weekend to teach my nieces. It's fast and easy and produces wonderful results making it the perfect first canning lesson.

Provided by Ellie May Clampett

Categories     Jellies

Time 20m

Yield 6 8-ounce jars

Number Of Ingredients 4

2 (6 ounce) cans frozen orange juice concentrate
2 1/2 cups water
4 1/2 cups sugar
1 (1 3/4 ounce) package powdered fruit pectin

Steps:

  • Thoroughly mix orange juice concentrate with water and pectin in large saucepan.
  • Stir constantly over high heat until bubbles form around edge.
  • Add sugar all at once.
  • Bring to full rolling boil and boil hard 1 minute, stirring constantly.
  • Remove from heat; skim.
  • Pour into sterilized jars. Fill to within 1/2 inch of top. Screw on lid firmly. Process in boiling water bath 5 minutes (add 1 minute for over 5000 feet).

Nutrition Facts : Calories 720.5, Fat 0.2, Sodium 20.8, Carbohydrate 184.6, Fiber 1.3, Sugar 176.4, Protein 1.7

SURE.JELL FREEZER ORANGE JUICE JELLY



SURE.JELL Freezer Orange Juice Jelly image

Whip up a batch of SURE JELL Freezer Orange Juice Jelly in a flash. Freezer orange juice jelly makes a great gift with a loaf of homemade bread!

Provided by My Food and Family

Categories     Home

Time P1DT30m

Yield Makes about 5 (1-cup) containers or 80 servings, 1 Tbsp. each.

Number Of Ingredients 5

2 cups reconstituted frozen orange juice concentrate or fresh orange juice
1/4 cup fresh lemon juice
4-1/2 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE-JELL Fruit Pectin

Steps:

  • Rinse clean plastic containers and lids with boiling water. Dry thoroughly. Measure orange and lemon juices into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.
  • Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 minute. Add to juice mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
  • Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Nutrition Facts : Calories 60, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 14 g, Fiber 0 g, Sugar 14 g, Protein 0 g

GRAPE JELLY (FROM FROZEN CONCENTRATE)



Grape Jelly (From Frozen Concentrate) image

Make and share this Grape Jelly (From Frozen Concentrate) recipe from Food.com.

Provided by Chef Aint Bs

Categories     Jellies

Time 15m

Yield 7 8-ounce jars

Number Of Ingredients 4

1 -11 1/2 ounce grape juice concentrate
4 1/2 cups sugar
1 (1 3/4 ounce) package pectin
3 cups water

Steps:

  • Measure juice into a 6-8 quart saucepot.
  • Add 3 cups water and stir.
  • Measure sugar and set aside.
  • Stir Fruit Jell pectin into juice and stir.
  • Bring to a full rolling boil, stirring constantly.
  • At once stir in sugar.
  • Bring to a full rolling boil, one that cannot be stirred down.
  • Stirring constantly, boil hard for 1 minute.
  • Remove from heat.
  • Skim off foam
  • Immediately ladle into hot glass jars, leaving ½-inch head space.
  • Process for 5 minutes in a boiling bath water.
  • Makes 7/8-ouince jars.

Nutrition Facts : Calories 528.1, Sodium 16.6, Carbohydrate 136.8, Fiber 0.6, Sugar 130.2, Protein 0.1

Related Topics