This is a great recipe for when you are in the mood to make jelly but have no fresh fruit on hand.

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Recipe Summary

prep:
5 mins
cook:
10 mins
additional:
8 hrs
total:
8 hrs 15 mins
Servings:
24
Yield:
3 half pint jars
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the orange juice concentrate, water, and pectin in a saucepan. Bring to a boil over high heat, stirring constantly. Once the mixture reaches a boil, add the sugar, and return to a simmer, stirring constantly. Boil hard for 1 minute, then remove from the heat and skim off any scum that has formed at the top.

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  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.

  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

Nutrition Facts

173 calories; protein 0.4g 1% DV; carbohydrates 44.3g 14% DV; fatg; cholesterolmg; sodium 1.3mg. Full Nutrition

Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/25/2011
Sugar Sugar inhibits the growth of bacteria keeping your jam fresh fruity and safe to eat. Jam recipes are formulated to call for a certain ratio of pectin to sugar and they will not jell properly if you don't use the correct amount of sugar. If you'd like to make less-sweet jam you'll need to buy a special kind of pectin that's formulated to work with less sugar. Read More
(23)

Most helpful critical review

Rating: 1 stars
10/04/2010
I made a batch of this jellly and I have to say I am verry disapointed it did not set. I have made lots of jams. Read More
(8)
35 Ratings
  • 5 star values: 18
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 4
Rating: 4 stars
01/25/2011
Sugar Sugar inhibits the growth of bacteria keeping your jam fresh fruity and safe to eat. Jam recipes are formulated to call for a certain ratio of pectin to sugar and they will not jell properly if you don't use the correct amount of sugar. If you'd like to make less-sweet jam you'll need to buy a special kind of pectin that's formulated to work with less sugar. Read More
(23)
Rating: 4 stars
03/17/2011
I modified this. I can not drink orange juice because of high acidity. So I used fresh squeezed oj from the tree in my back yard. I dont use liguid pectin I only use sure jell. On concentrate you use 5 & 1/4 cups sugar on this recipe I only used 5 and turned out great...Oh and to get rid of scum or the nasty fuzz stuff on top my mother in law said if you use 1/2 teaspoon of real butter when you start cooking the butter eliminates the scum so you dont have to skim it before putting it in jars Read More
(18)
Rating: 5 stars
09/20/2010
This was my venture into jelly making and I just want to thank you for making it really enjoyable with this recipe! The jars are cooling off as I type. I tasted the jelly before putting in the jars and it tasted fantastic! I read one of the reviews where it said that it tastes like sunshine in a jar and I'll definately second that...thanks for a super great recipe, Rachel...I'll be making more of this!! Read More
(17)
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Rating: 5 stars
07/26/2010
Absolutely delicious and tangy. Our favorite "new" jam this year. Two batches turned out great one batch (a week later) still hasn't jelled but we'll use it on ice cream or pancakes if it doesn't set. We love the sweet tanginess of this recipe. Thanks for sharing it. Read More
(16)
Rating: 5 stars
11/24/2010
Great flavor and color easy to make next time I will add just a touch more pectin since mine didn't set up quite to the consistency that I like. Otherwise it was amazing and I love it on just about anything bread-like in the morning!!! Read More
(9)
Rating: 1 stars
10/04/2010
I made a batch of this jellly and I have to say I am verry disapointed it did not set. I have made lots of jams. Read More
(8)
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Rating: 5 stars
10/06/2011
I made this with 2 cans of frozen lemonade concentrate. One regular and one pink. So tart and yummy! Will definitely make again (I want to try it with orange juice but I didn't have any in my freezer). Read More
(7)
Rating: 5 stars
10/19/2009
Super easy jelly!! and boy is it yummy!! Read More
(6)
Rating: 5 stars
07/21/2009
Mmm... Sunshine in a jar! Read More
(6)