Orange Jelly

Orange Jelly

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.

You will need

  • 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


  1. 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. 
  2. 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.  
  3. 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.  
  4. LADLE hot jelly into hot jars leaving 1/4-inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.  
  5. PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.