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Jams, Jellies, and Marmalades
Orange Jelly
Jams, Jellies, and Marmalades
Orange Jelly
Preserving Method: Water-Bath-Canning
Makes about 4 to 5 (8 oz) half pint jars
Combine prepared orange juice with Ball® RealFruit™ Low or No-Sugar Needed Pectin and sweeten the way you like. Preserve to enjoy for up to a year with waterbath canning.
Makes:
4 to 5 Half Pint Jars (8oz)
Prep:
15 minutes
Processing Time:
10 minutes
INGREDIENTS
4 cups prepared orange juice (32 oz)
3 Tbsp Ball® RealFruit™ Low or No-Sugar Needed Fruit Pectin
1/2 tsp butter or margarine, optional
Up to 3 cups sugar, 1-1/2 cups SPLENDA® No Calorie Sweetener, Granular, 3/4 to 1 cup honey, or desired amount of other artificial sweeteners
2 Tbsp bottled lemon juice, optional
DIRECTIONS
FIRST, LET'S PREP!
Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
NEXT, TIME TO COOK!
Combine orange juice with pectin, gradually stirring in the pectin. Add up to 1/2 tsp. butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
Add artificial sweeteners (other than SPLENDA® No Calorie Sweetener, Granular) as desired, if using. Remove from heat. Skim foam if necessary. OR ADD sugar, SPLENDA® No Calorie Sweetener, Granular, or honey according to the specified amounts listed above. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
NEXT, LET'S CAN IT!
Ladle hot jelly into a hot jar, leaving 1⁄4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling- water canner. Repeat until all jars are filled.
Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
DID YOU KNOW?
To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.