Orange Jelly

532px-Ambersweet_orangesOrange Jelly is a low-sugar or low-honey cooked jelly made with Pomona’s Pectin. Feel free to use any type of oranges or a mixture of oranges – valencia, navel, cara cara, blood oranges, mandarins, tangerines, satsumas, mineolas.

Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Yield: 4 to 5 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Orange Jelly Ingredients

4 cups strained orange juice (don’t use calcium-fortified juice)
2 teaspoons calcium water
¼ cup lemon juice
½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
4 teaspoons Pomona’s Pectin powder

Orange Jelly Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Measure strained juice into sauce pan.

3. Add calcium water and lemon juice, and mix well.

4. Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.

5. Bring juice to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

6. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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4 thoughts on “Orange Jelly

  1. I made this this morning, using 100% pure frozen orange juice (no sugar or other ingredients added. 2 tsp calcium water 2 tsp pectin 1/4 cup bottled lemon juice and 1 cup sugar. Tastes great but is still very runny. Does it take a long time to set?

    • Dear Penny,
      If the lemonade has sugar or any kind of sweetener in it already, you don’t want to use it to make jelly with Pomona’s Pectin because it likely won’t jell. Pomona’s Pectin only dissolves properly in a low-sweetener environment. Since there isn’t any way of knowing how much sweetener is in the lemonade already, we can’t know if it will be a low-sweetener environment.

      You may want to take a look at the recipe on our website for Lemon Jelly made from fresh or bottled unsweetened lemon juice, or Lemon Jam made with both unsweetened lemon juice and lemon pulp.

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