Reviewed: Nov. 29, 2012

My 6 year old son can not get enough of this! He made it (with supervision) and eats it on every PB&J.

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Reviewer:

november_fairy

Cooking Level: Intermediate

Home Town: Marysville, California, USA

Reviewed: Jul. 11, 2012

I would give it TEN stars if I could! My husband wanted the flavor of orange marmalade but without the pulp or zest. This recipe was PERFECT! Rave reviews from everyone in my household, and huge thanks from me! :)

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Reviewer:

GIRLNBLACK77

Cooking Level: Intermediate

Home Town: Littleton, North Carolina, USA

Living In: Durham, North Carolina, USA

Reviewed: Mar. 14, 2012

I always cook the ingredients longer than it says. I was in a hurry, and it did not set. The next day, I poured the liquid from the jars, and cooked it again. It worked fine. It has set very firm like jelly is suppose to. I suggest you cook your ingredients longer than the jelly recipe calls for to ensure it sets well. Especially if you are using sure-jel pectin, boil and cook much longer than a minute. If you like apple jelly on toast, I believe you will like this. It taste very similar to apply jelly when on buttered toast.

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Reviewer:

valerieu

Reviewed: Nov. 16, 2011

I used fresh squeezed juice, and tried to get it to set twice, without any success. On a positive note, it makes a wonderful glaze for Orange Chicken which we had for dinner tonight...

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Reviewer:

fuzidragonbunnie

Reviewed: Oct. 6, 2011

I made this with 2 cans of frozen lemonade concentrate. One regular and one pink. So tart and yummy! Will definitely make again (I want to try it with orange juice but I didn't have any in my freezer).

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4 users found this review helpful

Reviewer:

Melissa

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Reviewed: Mar. 13, 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

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Reviewer:

Cheyko

Reviewed: Jan. 24, 2011

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.

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15 users found this review helpful

Reviewer:

PaddyMcK

Reviewed: Jan. 1, 2011

This is pretty jelly. I only gave it four stars because I feel that it is a little too sweet. As others have said, it is very easy to make.I guess I was expecting it to have more of a tart taste. I may try less sugar next time or maybe add a little lemon juice. Thanks for the recipe Rachael!

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Reviewer:

Tree

Home Town: Midland, Texas, USA

Reviewed: Dec. 21, 2010

I added the sugar at the wrong time so it turned out more of a nectar. (HAHA) Still tastes good though! (I might add a little less sugar and of course put it in at the right time.)

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Reviewer:

Simplicity

Reviewed: Nov. 20, 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!!!

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8 users found this review helpful