Orange Juice Jelly

Recipe View Combine orange juice concentrate, water, and powdered fruit pectin in a large, heavy-bottomed saucepan. (2 minutes)

Recipe View Bring the mixture to a rolling boil over high heat, stirring constantly to prevent scorching. (5-7 minutes)

Recipe View Once boiling vigorously, add the granulated sugar all at once and continue stirring to dissolve. (1 minute)

Recipe View Return the mixture to a full rolling boil that cannot be stirred down. Boil hard for exactly 1 minute, stirring constantly. (1 minute)

Recipe View Remove the saucepan from the heat and skim off any foam or scum that has formed on the surface using a clean spoon. This step ensures a clear and beautiful jelly. (2 minutes)

Recipe View While the jelly mixture is cooking, sterilize your canning jars, lids, and rings. You can do this by boiling them in a large pot of water for at least 10 minutes or by using a dishwasher with a sterilization cycle. (10 minutes)

Recipe View Carefully ladle the hot jelly into the sterilized jars, leaving about 1/2 inch of headspace at the top. (5 minutes)

Recipe View Wipe the rims of the jars with a clean, damp cloth to remove any spills or drips. This ensures a proper seal. (2 minutes)

Recipe View Place the sterilized lids on the jars and screw on the rings until fingertip tight. Do not overtighten. (2 minutes)

Recipe View Process the filled jars in a boiling water bath for 10 minutes to ensure a proper seal and safe preservation. (15 minutes)

Recipe View Carefully remove the jars from the water bath and place them on a towel-lined surface to cool completely. As the jars cool, you should hear a popping sound, indicating that a vacuum seal has formed. (2-4 hours)