Until recently, I had never made jelly. I had a haughty attitude towards that opaque trifle. I saw it as nothing more than pap, a child’s introduction to fruit spreads, eaten only until chunkier preserves were palatable. However, having made this recipe three times now (once to test it, once for a class and a third time just for fun), I feel a bit ashamed that I’ve been so snobbish towards jelly.
I’ve eaten the results of this recipe on toast, in a sandwich with peanut butter and thinned down as a glaze for chicken and it has been consistently delicious. It recalls a classic orange marmalade, only without all those bits of peel. It’s perfect for the person who likes the bright, familiar flavor of orange, but doesn’t do so well with the bite of marmalade. What’s more, it’s refreshingly easy, as you begin with a half gallon of freshly squeezed orange juice. Sure, you could juice your own, and if you live in those warmer climates where oranges abound, I recommend it. But up here in the chilly east, I cheat and I don’t feel a moment of guilt about it.
Another thing that has me enamored of this jelly is that it is blank slate for a number of flavors. Unadulterated, it is good (and yes, perfect for kids who don’t like assertive flavors). But it’s amazing with a dash of cinnamon or spiked with a few tablespoons of ginger juice. Want a mimosa flavored jelly? Replace some of the juice with some champagne (or white wine, if you don’t want to open a bottle of bubbly just for jelly making). Steep some chai spices in your orange juice for an earthy bite.
I do believe that this is just the beginning of my jelly days. Look for more (maybe a rhubarb jelly?) in the coming days.
Orange Jelly
5 cups of freshly squeezed orange juice
5 cups sugar
2 packets of liquid pectin
Place your jars into your canning pot, fill with water and bring to a boil. Because this jelly is only processed for five minutes, you need to add this jar sterilization step.
Put your lids in a small pot and bring to a very gentle simmer (180 degrees) while you make the jam.
In a large, non-reactive pot, combine the sugar and orange juice and bring them to a boil. Cook at a boil until they’re greatly reduced. Using an instant read thermometer, watch until the pot reaches 220 degrees (this is important. Skip this step and you’ll end up with orange syrup in place of your jelly). Add the liquid pectin and allow to boiling for an additional five minutes (the goal is to reach 200 degrees again and maintain it for at least three minutes).
Pour the jelly into prepared jars. Wipe rims, apply lids and screw on bands. Process in a boiling water canner for five minutes.
Makes 4-5 pints.
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I love your site. And your orange jelly too.
We just got our last order of citrus from Florida for the season. The oranges this month were really juicy and really seedy. So my most wonderful husband squeezed a bunch of them this weekend. And I made orange “jelly” (I didn’t send it thru a jelly bag, so there is a bit of pulp in there – so technically it isn’t true jelly). We had about 2 teaspoons which didn’t fit in the jars – we were fighting over who got to lick the spoon!
It’s no secret that I’m all about the jelly. This one is no exception. Glad you are now aboard the jelly boat!
Thanks, Marisa! I’ve always stuck to the chunky preserves and jams, too, because I like the fruits bits but I’m looking forward to making your orange jelly.
It’s the sugar that puts me off of jelly making; you can’t really cut it down, like in a jam, since the sugar *is* the substance while the juice is the flavor. For me, almost anything with 5 cups of sugar is way too sweet. Although I bet my husband would think he’d died and gone to heaven if I stopped it early and made orange syrup. Hmmmm.
The usual sugar ratio for jelly is 450g sugar to 600ml of strained juice. I haven’t used liquid pectin; I add 1 lemon to about 1 kg of fruit and cook in the usual way for jelly.
I just made a batch of orange jelly a couple months ago, mainly because I was too lazy to go through the whole marmalade process. And we’re going through it so quickly, I’m going to have to make some more soon! If you were to make a mimosa jelly with Champagne, what ratio would you use of Champagne to juice to sugar? Love your blog, by the way!
I just replaced 2 cups of orange juice with 2 cups of Champagne. I used the recipe just the same other wise. I liked it and will make it again. I am going to use Spamonte or baby duck next time.
I’ll admit it. I’ve always thought of jelly as jam’s vapid step-sister. The sheer lack of texture always seemed to leave me wonting. But, you’ve proven yourself a worthy judge — so I might just take your word on this
Of course I’m trying the citrus marmalade first!
I’ve used bottled juice (natural & organic) to make pomegranate jelly and grape jelly. They turned out very well. I have to say I’m not in love with jelly; jam is much more delicious, but sometimes it’s nice to make a few jars of something that doesn’t require any fruit prep.
I am so glad you shared this recipe. I was going to make marmalade and time has gotten away from me. I still have a bowl full of oranges and I can now make this jelly instead. I think it would be great cooked on pork chops as a glaze.
would you consider adding my blog name to your list? I have your blogs listed on mine and love to read your posts.
MMMM this looks like a good one. Fellow food blogger Lo and I are getting together Thursday to make your marmalade, or I’d be tempted to make this one. I’ll have to tuck it back into my brainbox to make when I find myself jelly and jam-less.
I’ve been a lurker for a little while now, but I just had to comment on this one! As one who really enjoys making jelly I say HURRAY for you! Jams/jellies & pickles were the first things I learned to can!:) I’m so glad you jumped on board! This post has me intrigued…. I’ve made marmalade once (for the canjam) but never thought to exclude the peel and try it again!
THANKS for an awesome idea!! Looking forward to seeing what else you come up with!
My 6 year old and I have really enjoyed making savoury jams lately. We did one with red onion and lemon zest and another with dried apricots and habanero peppers — both recipes from the Ball Guide to Home Presering. The apricot-habanero jelly was a HUGE hit with the preschool board who had it on cheese and crackers and my husband who put it on turkey sandwiches.
THANK YOU, THANK YOU My little boy just asked me to make him orange jelly. Now he wants to know if i can make him banana jelly.
I just made Orange Jelly the other day
It is tasty and I think it would be good heated to serve on waffles or ice cream 
Thanks for sharing 
Ooh, I just got (yet another) haul of Meyer lemons. I’ve already made curd, pie, cake, and (failed!!!!) marmalade. Perhaps I’ll try jelly!
This sounds so good,I’m gonna give it a try. I love winter canning.
I was the happy recipient of many giant lemons and a few bags of grapefruit. When I saw you orange jelly recipe, I immediately decided that I would make lemon jelly and grapefruit jelly. I haven’t gotten around to the grapefruit jelly yet, but the lemon jelly was fantastic! It has a wonderful warm golden color (almost like honey), and the flavor retains the fresh lemon flavor but is tart and just sweet enough. Thank you!
Quite possibly the prettiest thing I have ever made! Thanks for such implicit instructions!
Ok, another small note….2 pkts of pectin is WAY TOO MUCH! My jelly set up like concrete. I had to melt it and add in 2 more cups of juice/sugar to fix it. Still love the jelly, love the taste.
Desertmonkey, results always vary with recipes like this. I have made it according to this recipe and have had it set perfectly and not set up at all. I’m sorry to hear that it set to firmly for you, though.
Mine didn’t set up at all …… what do you suggest: redoing with 1 more packet of liquid pectin? i have to say it tastes wonderful as-is, but to give to friends I’d prefer to have it set properly!
I pithily state gratitude for the perfect solution for the oranges left on our trees as the weather is warmly up here in Mesa, Arizona.
If one were to make this into a mimosa jelly… how would one go about it? I presume, replacing some of the OJ with champagne? Would that work? How much would I substitute?
Just replace 2 cups of orange juice with 2 cups of Champagne. or white wine.
Jelly was the first preserve I ever made and so good; I usually pare the jest from the fruit and slice it into thin strips, simmer it slowly for an hour then add back into the jelly when you are adding the sugar.
This was the first jelly I’ve attempted, and I tried it yesterday. It still hasn’t set. I’m hoping that it will, but I don’t have high expectations. I think I actually just canned my first SYRUP. It tastes delicious though. It was so easy, that I think I’ll give it another try next weekend and see if I get better results. Thanks!
I tried the recipe again and had the same results, even though I’m 100% certain that I did everything correctly. Now, I see that 4 of the 6 Orange Syrup jars in the basement have firmed into Jelly…. LOL, how crazy! Now, I’m going to label the new batch “jelly” and I’ll assume that it will firm up.