Ingredients for Orange Jelly Jackie French
- Orange
- Apple Juice
- 1 kg granulated sugar
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How to Make Orange Jelly Jackie French
- Prepare the oranges: Wash and peel 1 kg of oranges, ensuring to remove all pith. Segment the oranges, removing any seeds.
- Juice the oranges: Extract the juice from the orange segments using a juicer or by hand. You should aim for approximately 750ml of juice.
- Combine ingredients: In a large saucepan, combine the orange juice, 1 kg of sugar, and 75g of powdered pectin.
- Bring to a boil: Stir the mixture constantly over medium-high heat until the sugar dissolves completely and the mixture comes to a rolling boil that cannot be stirred down.
- Boil for one minute: Maintain a rolling boil for exactly one minute, stirring continuously to prevent sticking.
- Remove from heat: Remove the saucepan from the heat and skim off any foam that may have formed on the surface.
- Ladle into jars: Carefully ladle the hot jelly into sterilized jars, leaving approximately 1 cm of headspace.
- Seal the jars: Wipe the rims of the jars clean, and seal tightly with lids.
- Process (optional): For longer shelf life, process the jars in a boiling water bath for 10 minutes. If you skip this step, ensure you store the jelly in the refrigerator and consume within a few weeks.
- Cool and enjoy: Allow the jars to cool completely. You should hear a satisfying "pop" as the jars seal. Once cooled, your delicious homemade orange jelly is ready to enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
334g
Fat
0g
Carbs
29g
