Orange/Lemon Jelly

Preparation info

  • Difficulty


  • Makes

    5 to 6 pints

Appears in

Farm Journal’s Country Cookbook

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


  • 1 pkg. powdered fruit pectin
  • 2 c. lukewarm water
  • 1 (6 oz.) can frozen orange juice concentrate
  • ¼ c. strained fresh lemon juice
  • c. sugar


  • 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 2 c. sugar slowly to the dissolved pectin. Stir until sugar dissolves.
  • Add juice mixture to pectin mixture. Stir constantly until all the sugar dissolves.
  • Pour into containers. Cover with tight lids. Let stand at room temperature overnight or until set. Freeze or refrigerate.