Making Jams and Jellies
Spiced Orange Jelly
with powdered pectin
- 2 cups orange juice (about 5 medium oranges)
- 1/3 cup lemon juice (about 2 medium lemons)
- 2/3 cup water
- 1 package powdered pectin
- 2 tablespoons orange peel, finely chopped
- 1 teaspoon whole allspice
- ½ teaspoon whole cloves
- 4 sticks cinnamon, 2 inches long
- 3½ cups sugar
Yield: About 4 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. Mix orange juice, lemon juice, and water in a large saucepan. Stir in pectin.
Place orange peel, allspice, loves, and cinnamon sticks loosely in a clean white cloth; tie with a string
and add to fruit mixture. Place on high heat and, stirring constantly, bring quickly to a full rolling
boil that cannot be stirred down. Add sugar, continue stirring, and heat again to a full rolling boil.
Boil hard for 1 minute. Remove from heat. Remove spice bag and 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 Spiced 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 "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.
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