Okay friends, here we go this is the AMAZING Orange Jelly recipe I've been hinting at.
Please keep in mind that these jellies are not just for putting on your toast or bagel in the morning. Fruit is a natural meat tenderizer and using these on pork or chicken can just have some amazing results. Give it a try and come back and comment and let me know how it turned out for all of you.
Here we go!
I so hope you all enjoy this jelly as much as I do. It brings the orange flavor out in a strong way, like when you bite into an orange and you get that little tick in your jaw! This jelly will do that for you also. I have a hard time not eating it with a spoon and forgetting about the bread.
Orange Jelly
5 cups of freshly squeezed orange juice.
let me state here that you can purchase orange juice with no sugar added and use that but you will also be putting all the preservatives etc. that they put in orange juice into your jelly. I do not to do that as that is a huge part of what I'm trying to
get away from for my family.
5 cups of Sugar
1 package of powder pectin.
Prepare your jars for canning, have them sterilized and ready to go.
Due to the fact that you only process this jelly in a boiling cold bath canner for 5 minutes the jars MUST BE STERILIZED.
Have your lids and rings set out and ready to go, don't forget to put your lids in hot water before placing them on your jars so that they will seal.
In a large pot, do not use an aluminum pot, combine the sugar and orange juice and bring them to a boil. Make sure this is a roiling boil, that is a boil that cannot be stirred down.
Continue the boil until the ingredients are greatly reduced. I found that by the time I reached the required temperature it had reduced enough at that
point.
You want the jelly to reach a boiling temperature of 220 degrees. Now to be honest mine never did get to 220, it hit about 217 and just stayed there. I
let it boil for about two to three minutes at that temp and it worked out just fine.
Add the pectin and allow to boil for an additional 5 minutes. Again I didn't reach 220 at this stage either but did this step at 217 degrees and it
caused me no problems.
Pour jelly into prepared jars. Wipe rims apply lids and rings. Then you will process this in a boiling cold bath canner for 5 minutes.
Makes 4-5 pints.
It is very important that you do not start timing the canning process until the water has returned to boiling.
As always this is the recipe I use for my family. Your choice to use this recipe is at your own discretion, I can not be held liable for any negative results you may have in the process of making the jelly or canning
it.
Generic Jelly Recipe. There are some jelly's that will make their own pectin and there is no need to add pectin. I will get those listed shortly. But for
general jelly like grape or strawberry this will work and turns out just wonderful.
1/2 tsp Butter (not margarine since it's nearly plastic, look it up)
4 C Fruit Juice
1/4 C Lemon Juice
1 Pkg Powder Pectin
4 1//2 C Sugar
Place fruit juice, lemon and butter in a pot on the stove.
(I use my cast iron enamel coated pot as I don't have to worry about hot spots in it. If you would like one of those beautiful pots they come in blue and
red. You can go to Wal mart and give them $60 for one or watch Aldi's and get them for $20.)
Sprinkle the pectin over the top of the liquid, no heat or stirring
needed at this point.
Let the pectin sit for 1 minute and then stir it in.
Turn your heat on and get the liquids to a rolling boil. (a boil that cannot be stirred down)
Once you have reached a rolling boil stir in all sugar at once. Stir constantly to get the sugar dissolved and returned to a rolling boil.
The last rolling boil needs to be sustained for several minutes, I use a candy thermometer and when I get in the range of 217 to 220 degrees I keep it there for 1 minute.
Once jelly's are finished ladle out into canning jars if you are going to process them. I process them for 15 minutes in a cold bath canner. The water in the canner must be boiling as you start your time when the water is boiling not when you put the jars in.
If you are not going to can it then put it in a container and let cool then put it in the refrigerator.
This is one of the recipes I use in my home for my family. While we have never had any problems with it I cannot be held liable for your decision to use this and for any possible problems you may have with it or your canning process.
It's to late tonight and I'm exhausted but tomorrow I will be sharing the new recipes I tried today. Orange Jelly and Corn Relish.
The Orange Jelly is so amazing.....I just can't explain it, really you are going to have to try this recipe out. As a matter of fact I have the same thing to say about Corn Relish.
See you tomorrow and I oh so hope you enjoy these as much as we are!
Read this recipe all the way through before beginning. I made some adjustments and changes to it as I did mine. You can follow what I did or follow the recipe, whichever way works best for you. Following this recipe is a
personal choice, I can't be help responsible for any negative results you get from using it or storing it.
3 cups packed Mint Leaves
Green Food Coloring
4 cups Sugar
1 pkg, powdered pectin
This recipe calls for using Mint leaves, so if you have Mint in your garden this is a good recipe for it.
Pick and wash fresh mint leaves carefully and bring to a boil with 3 3/4 cup of water.
(I went a step further with mine and tore my leaves in
half)
Steep (leave the leaves sitting in the water off of heat source) for at least 10 minutes. (I let mine sit for about 20 minutes to assure I had a good amount of mint flavoring)
Strain through a double layer of cheesecloth and measure out 3 cups of the mint infusion. (I didn't have cheese cloth but did have one of the wire strainers that has very small holes, it worked great)
Add few drops of green food coloring to get the desired color you want.
Combine the mint infusion and sugar in a large kettle and bring to a boil, stirring constantly until the sugar is dissolved, then continue the boil for 1 minute.
Add pectin all at once, continue to stir constantly and boil for 1 minute.
Remove from heat and skim off foam. (I avoid this step by adding a 1/2 tsp butter, it keeps jelly from foaming and doesn't affect the taste at all)
Pour into hot sterilized jars and seal with parrafin. (I also did not seal mine in this manner I put , mine in the sterilized jars, put seals and lids on them and then ran them for 10 minutes in boiling water in my cold pack canner, worked great)
Additional Notes: Once the jelly was done and one jar cooled I put it in the refrigerator. Once cooled I tried it one a slice of toast and it was okay. Not quite as strong in the mint flavor as I expected but you could definitely taste the mint. I have read often where mint jelly is good for use when cooking lamb. We don't eat lamb but I'm thinking it would be great on pork.
10 c minced zucchini
5 c minced onions (I didn't realize I didn't have an onion at the time so
I used 2 1/2 c of onions I had dehydrated, worked out very well)
1 c diced celery
3 green bell peppers, diced
2 red bell peppers, diced
1 c pickling salt (I used sea salt, worked great)
2 teaspoons of turmeric
1 tablespoon dry mustard
3 tablespoons celery seeds.
6 c sugar
5 c white vinegar
3 tablespoons cornstarch
Combine zucchini, onions, celery and peppers with salt. Stir well, cover and
let stand overnight.
Rinse and drain thoroughly, I did a double rinse on mine, you want to remove
all that salt.( I also ran mine through a hand operated food mill, one like
you would use to get the juice out of tomatoes and is cone shaped. Sorry I don't
know the actual name of it.) You want to be sure you get all the liquid out of
it you can, this is important.
In a large pot combine remaining ingredients, add the vegetables and bring to
a rolling boil. That is a boil that cannot be stirred down. Then reduce heat and
boil gently for 20 minutes.
Ladle relish into clean, hopt pint jars, leaving 1/2 inch head space and
seal.
Process in a boiling cold bath canner for 15 minutes.
Yields 8 pints.
If you tasted this without knowing what it was you would think you were eating sweet pickle relish. This is so amazing I won't make sweet pickle relish for my family any more, they loved it. I did make some adjustments to this recipe to suit my needs, However,following what I did is a personal
choice and I can't be held responsible for any negative results you may
get.
2 cups seeded and diced watermelon (again I put mine through the juicer)
3 1/2 cups sugar
3 Tablespoons fresh lemon juice (used bottled lemon juice as it was all I
had and it worked fine)
1 package powder pectin (I used sure jell and it did not come out as
thick as I thought it should have been so it's more like a syrup than a
jelly which is fine with my family they are using it on pancakes. I've put it
on toast but you certainly wouldn't want to let a small child handle it, there
is likely to be a mess.)
Food process or blend watermelon until completely smooth. That should make
about 2 cups of juice.
At this point I strain mine, but you don't have to. (if you run it
through a juicer as I did this step is not necessary)
In a 6 to 8 quart Dutch oven combine the watermelon puree, sugar and lemon
juice. Bring to a full rolling boil ( a boil that cannot be stirred down) over
high heat, stirring constantly.
Stir in the pectin all at once. Return mixture to a full rolling boil, boil
hard for 1 minute stirring constantly
Take of heat, skim off foam. (I added about 1/2 tsp butter to mine and it
makes this step unnecessary and doesn't change the flavor at all, I do this with
all jelly/jam recipes)
Ladle jelly into clean hot half pint jars leaving 1/4 in head space. (I
used pint jars that way I had one jar not full. I canned the others and put the
one that wasn't full in the refrigerator for immediate use)
Process in a boiling water bath canner for 10 minutes. Allow to cool
completely away from drafts. I set mine on cooling racks. Then store in a cool
dark place. Makes 4 half pints.
I made some changes to this recipe to suit my personal needs,
However,following what I did is a personal choice and I can't be held
responsible for any negative results you may get.
Cantaloupe Jelly
2 1/2 pounds peeled and diced cantaloupe
2 1/2 cups sugar
1/2 teaspoon vanilla extract
1 peel of tangerine or orange (I used a zester to remove the peel and it
worked out perfectly)
Place cantaloupe covered with sugar in a covered bowl and put in refrigerator
for 24 hours.
Drain the cantaloupe, pouring off the sugar and liquid in a large saucepan.
Bring to boil over medium heat and boil for 5 minutes.
Add diced cantaloupe, vanilla extract and peel. Insert candy thermometer and
simmer, stirring occasionally until the thermometer reaches jelly temperature
(220 degrees) Pour into sterilized jars: seal with wax and store in a cool
place.
Makes about 2 pints.
Now on a personal note. I did not put my in the refrigerator for 24
hours. I ran mine through a juicer. I then took the juice and sugar and put it
into a pot and brought it to the recommended boil and temp. Then in the part of
the recipe where it calls for adding the diced cantaloupe I added the pulp that
came out when I juiced it. Worked out so well. I also did not seal mine with
wax, I'm paranoid of that method so I went ahead and filled my jelly jars and
put it in a cold bath canner for 15 minutes. All sealed and are doing great as I
followed the directions for doing that from another recipe I found. So those
are the personal adjustments I made to the recipe. However,following
what I did is a personal choice and I can't be held responsible for any negative
results you may get.
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