Until recently, I had never made jelly. I thought it was below me, designed for children and eaten only until chunkier preserves were palatable. However, having made this recipe three times now (once to test it, once for a class and a third time just for fun), I feel a bit ashamed that I’ve been so snobbish towards jelly.
I’ve eaten the results of this recipe on toast, in a sandwich with peanut butter, and thinned down as a glaze for chicken and it has been consistently delicious. It recalls a classic orange marmalade, only without all those bits of peel. It’s perfect for the person who likes the bright, familiar flavor of orange, but doesn’t do so well with the bite of marmalade. What’s more, it’s refreshingly easy, as you begin with a half gallon of freshly squeezed orange juice. Sure, you could juice your own, and if you live in those warmer climates where oranges abound, I recommend it. But up here in the chilly east, I cheat and I don’t feel a moment of guilt about it.
Another thing that has me enamored of this jelly is that it is blank slate for a number of flavors. Unadulterated, it is good (and yes, perfect for kids who don’t like assertive flavors). But it’s amazing with a dash of cinnamon or spiked with a few tablespoons of ginger juice. Want a mimosa flavored jelly? Replace some of the juice with some champagne (or white wine, if you don’t want to open a bottle of bubbly just for jelly making). Steep some chai spices in your orange juice for an earthy bite.
I do believe that this is just the beginning of my jelly days. Look for more (maybe a rhubarb jelly?) in the coming days.
Orange Jelly
Ingredients
- 5 cups of freshly squeezed orange juice
- 5 cups sugar
- 2 packets of liquid pectin
Instructions
- 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.
what oz packet of liquid pectin?? Comes in 3oz, 6oz, 12oz????? Maybe that is the problem I see in other comments on it doesn’t gel very well.
In the US, liquid pectin is only sold in 3 ounce packets. That is the product I was using here. However, this is an older recipe and the quality of the liquid pectin available has declined in recent years. I will add this recipe to my list of things to remake with powdered pectin.
Have you had any problems with it not setting up even after following the recipe exactly.
The issue is the liquid pectin. For some reason, it doesn’t work as well as it used to. I haven’t revisited this recipe in a long time, but I am fairly certain that is the culprit. Try whisking a box of powdered pectin to your sugar before adding it to the orange juice and then proceeding with the recipe. That should work.
Made this tonight, and got about 8 jars out of it (8oz). I used blood oranges and the color is lovely. I think next time I’ll zest some of them and add it to the jelly for a little more flavor and color, but it’s still really good jelly as written. I did make one small change, I added a half cup lemon juice to make up the 5 cups of juice for the recipe since I ran out of oranges, but I think it worked well as the jelly is not overly sweet.
Sounds great!
Can grapefruit be substituted for oranges?
Yes. They are functionally the same in this situation.
210 was the highest temp. Boil over occurred and would not go any higher.
Do you live above 1,000 feet in elevation? That’s the only way it could be boiling at a lower temperature. Otherwise, I suspect that your thermometer was faulty, not the recipe.
I have a LOT of frozen orange juice that I got from my sadly to say now dead orange trees. I would like to make what I have into jelly , it it possible now that I have frozen the juice?
I’ve never made this jelly with frozen juice, but I don’t see why it wouldn’t work.
You nailed it exactly. Orange taste without the marmalade. I do recommend not straining. Leave some of the pulp in. My kids love apple jelly made from crab apples. It has a ‘bite’ to it that keeps drawing them back. The system would call it a BOLD flavor. However there is only one jelly that pleases all and absolutely will not make it to winter before it is all gone: elderberry. I matter how much I make. (It also makes a pretty good wine).
I’m so glad that you enjoyed this recipe!
Well I asked for an answer and no response. Made this jelly but being new to jelly I added two boxes of pectin not knowing it was different from liquid ( I’ve never seen liquid before) . It’s 3 days later and it hasn’t set. Don’t know if it will or what it will taste like with 2 boxes. ?????
I’m sorry that I didn’t see your previous comment. I really can’t anticipate how this jelly will work or taste with two boxes of powdered pectin. I’m sorry that I can’t be of more help.
Sooo.. I made this jelly but had no idea the difference between liquid and powdered was so big. I assumed they were equal. That being said I use two boxes of pectin in this because I didn’t know any better what’s going to happen and how can I fix it. I just got done doing this. Help! Obviously I am new to this jelly thing!