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Orange Juice Jelly

Can_It_Rachael

"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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Ingredients

8 h 15 m servings 173 cals
Original recipe yields 24 servings (3 half pint jars)

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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


Per Serving: 173 calories; 0 g fat; 44.3 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 1 mg sodium. Full nutrition

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Reviews

Read all reviews 28
  1. 30 Ratings

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Most helpful positive review

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 pr...

Most helpful critical review

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.

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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 pr...

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 ...

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 j...

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 do...

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 ...

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.

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...

Super easy jelly!! and boy is it yummy!!

Mmm... Sunshine in a jar!