Pineapple Orange Jelly was created by Marisa McClellan and is reprinted with permission from Naturally Sweet Food in Jars © 2016 by Marisa McClellan, Running Press, a member of the Perseus Book Group.
Marisa is a writer, teacher, and blogger at Food in Jars. She lives in Philadelphia and creates a wide variety of yummy eats to put up in jars from her small kitchen there.
Marisa is currently engaged in the Food in Jars Mastery Challenge, a year-long (2017) food preservation challenge with a different skill to focus on and explore each month. January’s challenge was Marmalade; February’s is Salt Preserving; and March will be Jelly.
Back to the topic at hand, here’s what Marisa says about Pineapple Orange Jelly: “This jelly is a hit with lovers of tropical fruit. If you have a juicer, try making the pineapple juice at home. If not, seek out the good stuff from your local high-end market and skip the kind that comes sealed into a can.”
Yield: 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.
Pineapple Orange Jelly Ingredients
3 cups fresh pineapple juice, strained
1½ cups freshly squeezed orange juice, strained
½ cup freshly squeezed lemon juice, strained
1 tablespoon calcium water
1 cup white grape juice concentrate
1½ Tablespoons Pomona’s Pectin powder
Pineapple 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. Combine the pineapple juice, orange juice, lemon juice, and calcium water in a large, non-reactive pan. Set over high heat and bring to a boil.
3. Cook at a hard boil for 5 to 6 minutes.
4. Stir the pectin powder into the juice concentrate. Add the concentrate-pectin mixture to the boiling juice and stir vigorously.
5. Bring the juice back to a boil and cook for an additional 2 to 3 minutes. Remove the pan from the heat.
6. Fill hot jars leaving ¼” of head space at the 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.
Naturally Sweet Food in Jars by Marisa McClellan is a lovely cookbook containing 100 lower-sweetener preserve recipes made with coconut sugar, maple syrup, maple sugar, agave, fruit juice concentrates, and dried fruits as sweeteners. Some recipes are for jams or jellies that use Pomona’s Pectin; many are for other types of preserves — glazes, shrubs, pickles, sauces, chutneys — that don’t require any pectin. This book is a wonderful opportunity to broaden your preserving repertoire.
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.