Orange/Lemon Jelly

Name: Orange/Lemon Jelly
Yield: Makes 5 to 6 half pints
Ingredients: 1 pkg. powdered fruit pectin; 2 c. lukewarm water; 4½ c. sugar; 1 (6 oz.) can frozen orange juice concentrate; ¼ c. strained fresh lemon juice

Preparation info

Makes
5 to 6 pints

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Right flavor accent for eggs and egg dishes—and simply great with duck

Ingredients

1 pkg. powdered fruit pectin
2 c. lukewarm water
1 (6

Preserve
Gluten-free
Vegan

Method

Dissolve pectin in water in a 2-qt. bowl. Add the pectin slowly, stirring constantly until completely dissolved. Let stand 45 minutes, stirring occasionally (not beating).
Thaw orange juice by placing can in cold water. Then pour juice into a 1-qt. bowl. Add the lemon juice and 2½ c. sugar. Mix thoroughly (all sugar will not dissolve).
Add the remaining