Zesty Orange Citrus Jelly (Print View)

Bright and tangy orange jelly with citrus zest, ideal for spreading or glazing desserts and breads.

# What You'll Need:

→ Fruit

01 - 4 large oranges, preferably organic
02 - 1 lemon

→ Sweetener

03 - 3 cups granulated sugar

→ Gelling Agent

04 - 1 packet (1.75 oz) fruit pectin (e.g., Sure-Jell)

→ Liquid

05 - 1 cup water

# Step-by-Step Directions:

01 - Wash oranges and lemon thoroughly. Using a fine grater or zester, remove zest from 2 oranges, avoiding the bitter white pith.
02 - Juice all oranges and the lemon, strain to remove seeds and pulp, yielding approximately 2 cups of juice.
03 - In a large saucepan, mix orange juice, lemon juice, orange zest, and water.
04 - Sprinkle fruit pectin evenly over the juice mixture and stir to combine thoroughly.
05 - Heat mixture over medium heat to a gentle boil while stirring constantly.
06 - Add granulated sugar all at once and stir until fully dissolved.
07 - Increase heat and bring to a full rolling boil. Boil hard for 1 to 2 minutes, stirring continuously.
08 - Remove saucepan from heat and skim off any foam from the surface with a clean spoon.
09 - Pour hot jelly into sterilized jars, leaving a 1/4 inch headspace. Seal immediately.
10 - Process jars in a boiling water bath for 10 minutes for long-term preservation. Allow to cool undisturbed.

# Expert Suggestions:

01 -
  • It tastes like actual oranges, not artificial candy flavoring.
  • You control the sweetness and can taste the natural brightness of fresh citrus in every spoonful.
  • The color alone makes you smile when you open the jar on a gray morning.
02 -
  • Dont reduce the sugar without adjusting the pectin, or your jelly wont set and youll be left with a runny syrup that slides right off your toast.
  • Zest only the colored part of the peel, because the white pith underneath is intensely bitter and will overpower the sweet, sunny flavor youre going for.
  • Always use sterilized jars and lids, or bacteria can sneak in and spoil your beautiful batch within days.
03 -
  • If you want a little heat, stir in a tablespoon of finely chopped fresh ginger before boiling, it adds warmth without overwhelming the citrus.
  • Always test your jelly with the cold spoon method before jarring, because once its in the jars and sealed, theres no going back if it didnt set.
  • Use a canning funnel if you have one, it keeps the rims of your jars clean so the lids seal perfectly every time.

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