Comments on: Orange Jelly Recipe

By: Kim

Kim — Tue, 31 Jan 2012 15:49:50 +0000

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.

By: suz

suz — Sun, 22 Jan 2012 13:29:13 +0000

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!

By: Kim

Kim — Mon, 16 Jan 2012 16:26:55 +0000

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!

By: Shelley

Shelley — Tue, 22 Nov 2011 06:26:00 +0000

Just replace 2 cups of orange juice with 2 cups of Champagne. or white wine.

By: Shelley Lonnen

Shelley Lonnen — Tue, 22 Nov 2011 06:22:56 +0000

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.

By: Elaine

Elaine — Fri, 28 Oct 2011 10:40:52 +0000

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.

By: Elaine

Elaine — Fri, 28 Oct 2011 10:15:32 +0000

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.

By: kim

kim — Sat, 13 Aug 2011 02:41:23 +0000

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?

By: Laura

Laura — Sat, 30 Apr 2011 22:52:37 +0000

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.

By: Marisa

Marisa — Sun, 05 Sep 2010 04:03:04 +0000

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.