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READY IN 8+ hrs

Orange Juice Jelly

Read Reviews (16)

"This is a great recipe for when you are in the mood to make jelly but have no fresh fruit on hand." — Can_It_Rachael

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 3 half pint jars Change Servings

2 (6 ounce) cans frozen orange juice concentrate
2 1/2 cups water
1 (1.75 ounce) package powdered fruit pectin

4 1/2 cups white sugar
6 half pint canning jars with lids and rings

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Directions

Place the orange juice concentrate, water, and pectin in a saucepan. Bring to a boil over high heat, stirring constantly. Once the mixture reaches a boil, add the sugar, and return to a simmer, stirring constantly. Boil hard for 1 minute, then remove from the heat and skim off any scum that has formed at the top.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

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PREP 5 mins
COOK 10 mins
READY IN 8 hrs 15 mins

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Sugar Sugar inhibits the growth of bacteria, keeping your jam fresh, fruity, and safe to eat. Jam recipes are formulated to call for a certain ratio of pectin to sugar, and they will not jell properly if you don't use the correct amount of sugar. If you'd like to make less-sweet jam, you'll need to buy a special kind of pectin that's formulated to work with less sugar.

—PaddyMcK

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Most Helpful Critical Review

Oct 04, 2010

I made a batch of this jellly and I have to say I am verry disapointed it did not set. I have made lots of jams.

—mecbedford

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18 Ratings

Sep 20, 2010

This was my venture into jelly making and I just want to thank you for making it really enjoyable with this recipe! The jars are cooling off as I type. I tasted the jelly before putting in the jars and it tasted fantastic! I read one of the reviews where it said that it tastes like sunshine in a jar and I'll definately second that...thanks for a super great recipe, Rachel...I'll be making more of this!!

—witchywoman

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Nov 24, 2010

Great flavor and color, easy to make, next time I will add just a touch more pectin since mine didn't set up quite to the consistency that I like. Otherwise it was amazing and I love it on just about anything bread-like in the morning!!!

—momma2kinsey

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Jul 26, 2010

Absolutely delicious and tangy. Our favorite "new" jam this year. Two batches turned out great, one batch (a week later) still hasn't jelled, but we'll use it on ice cream or pancakes if it doesn't set. We love the sweet, tanginess of this recipe. Thanks for sharing it.

—Terry McElhaney

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Mar 17, 2011

I modified this. I can not drink orange juice because of high acidity. So I used fresh squeezed oj from the tree in my back yard. I dont use liguid pectin I only use sure jell. On concentrate you use 5 & 1/4 cups sugar on this recipe I only used 5 and turned out great...Oh and to get rid of scum or the nasty fuzz stuff on top my mother in law said if you use 1/2 teaspoon of real butter when you start cooking, the butter eliminates the scum so you dont have to skim it before putting it in jars

—Cheyko

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Oct 19, 2009

Super easy jelly!! and boy is it yummy!!

—~*Kristin*~

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Jul 21, 2009

Mmm... Sunshine in a jar!

—KANDMKNIGHT

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Nutrition

Calories
173 kcal
9%

Carbohydrates
44.3 g
14%

Cholesterol
0 mg
0%

Fat
0 g
< 1%

Fiber
0.1 g
< 1%

Protein
0.4 g
< 1%

Sodium
1 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Orange Juice Jelly

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 173
** Calories from Fat: < 1

% Daily Value *
** Total Fat 0g < 1 %
** Saturated Fat 0g < 1 %
** Cholesterol 0mg 0 %
** Sodium 1mg < 1 %
** Potassium 121mg 3 %
** Total Carbohydrates 44.3g 14 %
** Dietary Fiber 0.1g < 1 %
** Protein 0.4g < 1 %
** Sugars 44.1g
** Vitamin A 1 %
** Vitamin C 41 %
** Calcium < 1 %
** Iron < 1 %
** Thiamin 5 %
** Niacin 1 %
** Vitamin B6 2 %
** Magnesium 2 %
** Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.