Ingredients for Orange Chablis Jelly
- 4 cups granulated sugar
- Chablis
- Fresh Lemon Juice
- 1 cup finely grated orange rind (from about 2 large oranges)
- Fresh Orange Juice
- Liquid Pectin
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How to Make Orange Chablis Jelly
- Combine 4 cups sugar, 2 cups Chablis wine, 1/2 cup lemon juice, 1 cup finely grated orange rind, and 1 cup orange juice in a large Dutch oven.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly to prevent scorching. This should take about 10-15 minutes.
- Stir in 1 box (1.75 ounces) powdered pectin. Return to a full rolling boil and boil hard for exactly one minute, stirring constantly.
- Remove from heat. If foam appears on the surface, skim it off with a metal spoon.
- Quickly and carefully ladle the hot jelly into sterilized half-pint jars, leaving 1/4 inch of headspace at the top of each jar.
- Wipe the jar rims clean with a damp cloth. Seal with sterilized metal lids and bands.
- Process the filled jars in a boiling water bath for 5 minutes. Ensure jars are completely submerged.
- Remove the jars from the boiling water bath and let them cool completely. You should hear a satisfying 'pop' as the jars seal. Check seals to ensure they are airtight.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
613g
Fat
0g
Carbs
52g