Making Jams and Jellies
Orange Jelly from Frozen Concentrated Juice
with powdered pectin
- 12 ounces concentrated orange juice, thawed
- 2½ cups water
- 4½ cups sugar
- 1 box powdered pectin
Yield: 5 or 6 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:
To Make Jelly—Sterilize
canning jars. Measure sugar and set aside. Mix juice and water in
a saucepot. Stir in powdered pectin. Bring to a full boil over high heat,
stirring constantly. At once stir in sugar. Stir and bring to a full rolling
boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly.
Remove from heat; skim off foam quickly. 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.
| Table 1. Recommended
process time for Orange Jelly in a boiling water
canner. |
| |
Process Time at Altitudes of |
| Style of Pack |
Jar Size |
0 - 1,000 ft |
1,001 - 6,000 ft |
Above 6,000 ft |
| Hot |
Half-pints
or Pints |
5 min |
10 |
15 |
This document was adapted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.
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