Sunshine ☀️ in a jar – this Orange 🍊 Jelly is super
easy as long as you have a thermometer that’ll read to 220🌡️.

I spent all weekend making Citrus Marmalade & Orange Jelly. The marmalade’s another post. THAT’S super labor intensive, but this Orange jelly more than made up for it.

Orange Jelly

Servings: 4 -5 pints

author: Adapted from marisa mcclellan’s recipe: foodinjars.com

INGREDIENTS

5 cups of freshly squeezed orange juice

5 cups sugar

2 packets of liquid pectin

DIRECTIONS

In a large, non-reactive pot, combine the sugar and orange juice and bring them to a boil. Cook at a boil until they’re greatly reduced.

Using an instant read thermometer, watch until the pot reaches 220 degrees (this is important! Skip this step and you’ll wind up with orange syrup, rather than jelly).

Add the liquid pectin and allow to reach boiling for an additional five minutes (the goal is to reach 220 degrees again and maintain it for at least three minutes).

Pour the jelly into sterilized and prepared jars.

Wipe rims, apply lids and screw on bands.

Process in a boiling water canner for 25 minutes.