Best Orange Juice Jelly Recipes

ORANGE JUICE JELLY

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).

FROZEN ORANGE JUICE JELLY

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

SURE.JELL FREEZER ORANGE JUICE JELLY

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.