This jelly makes me HAPPY! HAPPY! Yes I know that sounds silly.. but this is one of the BEST Jelly’s I have made to date! And it was soooo easy ! Anyone can do it! Even if you have never canned before you can do this!!!
It would make wonderful Christmas present’s! Now I have canned my shared of Jam’s and Jelly’s that’s for sure ..but this one takes the cake! It is a blueribbon winner if you ask me! The ease of this Jelly is crazy good!!
This recipe if from the University Of Georgia…So Easy to Preserve book! You can purchase the book on their website for $18.00 or at Amazon for like $34.
I am telling you anyone can make this!!!
Here is what you will need;
Two very large pots.. One is for processing the jars in, and one to sterlize the jars in…
one dozen half pint jars..you could use 4 oz jars too! ( Walmart has a canning section..check there!)
tongs or something to life the jars in and out of the water..
Towel Folded in half to lay on the counter top , to place your jars on once they are out of the canner
Liquid pectin.. again WalMart
Liquid Lemon Juice
6 oz frozen Orange Juice ( thawed)
I doubled this recipe.. and it made me 8 half pints amd 4 – 4 oz jars
I wanted to give this as gifts..so I doubled it.. you may want to just make a regular batch..
Here we go!
Making Jams and Jellies
made from frozen concentrated juice
with liquid pectin
3¼ cups sugar
1 cup water
3 tablespoons lemon juice
1 pouch liquid pectin
1 six-ounce can (¾ cup) frozen concentrated orange juice
Yield: About 4 or 5 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer’s directions.
To make jelly. Stir the sugar into the water. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Add lemon juice. Boil hard for 1 minute. Remove from heat. Stir in pectin. Add thawed concentrated orange juice and mix well.
Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
This document was adapted from “How to Make Jellies, Jams and Preserves at Home.” Home and Garden Bulletin No. 56. Extension Service, United States Department of Agriculture. 1982 reprint. National Center for Home Food Preservation, June 2005.