Orange Spice Jelly
2 cups orange juice (5 medium oranges)
1/3 cup lemon juice
2/3 cup water
1 box powdered pectin
2 tablespoons orange peel, finely chopped
1 teaspoon whole cloves
4 sticks cinnamon (2 inches in length)
3-1/2 cups sugar
- Assemble equipment.
- Wash half-pint home canning jars in warm soapy water and sterilize by boiling from 10 minutes. Keep hot until filled.
- Pretreat two-piece vacuum seal canning lids according to package directions to ensure a good seal.
- Measure sugar and set aside.
- Measure juice and mix pectin in a large kettle. Add lemon juice. Tie peel and spices in clean white cloth. Add to juice mixture. If desired, add 1/4 teaspoon butter or margarine to reduce foaming. Bring to a full rolling boil.
- Add sugar all at once. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly.
- Remove from heat and quickly skim off foam.
- Quickly pour hot jelly into hot sterilized half-pint jars, leaving 1/4-inch headspace. Remove bubbles by running a spatula or bubble freer between jelly and the side of the jar. Wipe jar rims and threads clean, and cap with hot pretreated lids. Screw the bands until firmly tight, but not too tight.
- Process in a boiling water canner for 5 minutes. Adjust processing time for elevation, if necessary.
10. Set aside jars on a cooling rack to cool down.
Source: Making Jams, Jellies & Fruit Preserves from UW-Extension Cooperative Extension Publications
