orange juice jelly

Ingredients

• Servings: 3
• 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

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 8 hrs 15 mins


• 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 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).