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Recipe: Orange Juice Jelly (canning recipe)

Preserving - Jams, Jellies
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Orange Jelly from Frozen Concentrated Juice With Powdered Pectin

12 ounces concentrated orange juice, thawed
2 1/2 cups water
4 1/2 cups sugar
1 box pwdered pectin

Yield: 5 or 6 half-pint jars

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 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner for 10 minutes.
MsgID: 205354
Shared by: Linda Lou,WA
In reply to: ISO: orange juice jelly Kerr 1974 canning boo...
Board: Canning and Preserving at Recipelink.com
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