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Recipe: Orange Jelly and Orange Juice Jelly

Preserving - Jams, Jellies
Orange Jelly
Yield: 4 (8 oz) jars

3/4 cup lemon juice
2 1/4 cups water
6 whole oranges sliced, peeling and all
sugar

Combine lemon juice and water. Slice the oranges and pour the lemon juice mixture over them. Let stand overnight. Boil until soft. Press though jelly bag and strain. To each two cups of juice add 1 3/4 cups sugar. Boil rapidly to jelly stage. Pour into jelly glasses within 1/2 inch of top. Put on caps, process in boiling water bath 5 minutes

Orange-Pineapple Jelly:
Add 1/4 cup of pineapple juice to each 1 1/2 cups of orange mixture.

Frozen Orange Juice Jelly
Yield: 6 (8oz) jars

2 (6 oz) cans frozen orange juice concentrate
2 1/2 cups water
4 1/2 cups sugar
1 pkg powdered pectin

Thoroughly mix orange juice concentrate with water and powdered pectin in large pan. Stir constantly over high heat until bubbles form around edge. Immediately add sugar and stir will. Bring to a full rolling boil and boil hard 1 minute. Stirring constantly. Remove from heat. Skim, pour into half pint jars within 1/2 inch of top. Seal and process in boiling water bath 5 minutes.

MsgID: 0035381
Shared by: WIL/IL
Board: Cooking Club at Recipelink.com
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