This recipe is one I found on another blog and I was thrilled to have found it. During the summer months when I'm grilling out, I use a lot of orange marmalade when making my rib sauce. I've never been a huge fan of the marmalade but loved the flavor. Now, with this orange jelly I can use it as a substitute. Which makes me one happy girl. It works out great also.
I've mainly made freezer jams since I started canning on my own. It's only been about 4 years that I've been experimenting with making different jams and jellies for the shelf. This is one that I'm happy to make every fall when the FFA citrus fruits come in. I hope that you enjoy this jelly just as much as I do.
3 1/2 cups freshly squeezed orange juice (approx. 8-10 medium to large ripe oranges)
1 box (1 3/4 oz) pectin
5 cup sugar
Juice oranges the old fashioned way with a juicer and some elbow grease. Strain the juice with a cheesecloth, paper towel or coffee filters. This step makes your jelly clearer and prettier. In my opinion.
Pour the juice into a large pot, add the pectin packet and 1/4 cup of your 5 cups of sugar. Bring to a rolling boil, then add the remaining sugar. Return to a rolling boil, stirring constantly for 1 minute. Skim off any foam. (**Note- As one of my friends pointed out to me because i forgot naturally, you can add 1/4 to 1/2 tsp butter then bring the mixture to a boil, this will reduce and sometime eliminate the foaming.)
Ladle jelly into sterilized jars. Clean rim and place sterilized lids on jars, tighten the rings over the flat lids. Process in a boiling hot water bath for 5 minutes. Remove from BWB and let sit on towel for 24 hours for the jelly to set up.
Happy Canning
~ Farm Girl
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