Zesty Orange Jelly (Printable)

Citrusy jelly bursting with fresh orange and lemon notes, perfect for spreading or glazing.

# Ingredient List:

→ Fruit

01 - 4 large oranges (preferably organic)
02 - 1 lemon

→ Sweetener

03 - 3 cups granulated sugar

→ Gelling Agent

04 - 1 packet (1.75 oz) fruit pectin (such as Sure-Jell or similar)

→ Liquid

05 - 1 cup water

# Directions:

01 - Wash oranges and lemon thoroughly. Remove zest from 2 oranges using a fine grater or zester, avoiding the white pith.
02 - Juice all 4 oranges and the lemon, strain to remove seeds and excess pulp, yielding approximately 2 cups of juice.
03 - In a large saucepan, combine orange juice, lemon juice, orange zest, and water.
04 - Sprinkle pectin evenly over the juice mixture and stir to combine.
05 - Bring mixture to a gentle boil over medium heat, stirring constantly.
06 - Add granulated sugar all at once, stirring until fully dissolved.
07 - Increase heat to reach a full rolling boil. Boil vigorously for 1 to 2 minutes, stirring continuously.
08 - Remove saucepan from heat and skim off any foam from the surface using a clean spoon.
09 - Pour hot jelly into sterilized jars, leaving a 1/4-inch headspace. Seal immediately.
10 - Process jars in a boiling water bath for 10 minutes for long-term preservation. Allow to cool undisturbed.

# Expert Tips:

01 -
  • It tastes like actual oranges, not the artificial stuff you find in stores, with little bursts of zest that wake up your taste buds.
  • You only need five ingredients and about an hour, most of which is just waiting for things to boil.
  • It works as a sweet spread, a glaze for chicken or pork, or stirred into yogurt when you want something less boring than honey.
02 -
  • Don't reduce the sugar thinking you'll make it healthier, the ratio is what makes the jelly set, and I learned that the hard way with a batch that stayed runny forever.
  • Sterilize your jars by boiling them for ten minutes before you start cooking, otherwise bacteria can sneak in and ruin everything within a week.
  • The rolling boil step is crucial, if you undercook it the jelly won't firm up, and if you overcook it you'll end up with something closer to candy.
03 -
  • Add a tablespoon of finely chopped fresh ginger or a pinch of cinnamon to the juice mixture before boiling if you want a little warmth alongside the citrus.
  • If you don't have a canning setup, just make smaller batches and keep everything in the fridge, it'll last three weeks and taste just as good.
  • Use a wide, heavy bottomed pot so the jelly boils evenly and you don't end up with scorched spots on the bottom.

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