Orange Lemon Jelly
Delicious, sweet orange lemon jelly
- 8-10 pint jars *boil jars in a large pot of water for 10 minutes.
- 8-10 canning lids and rings
- 9 cups sugar
- 5 cups fresh squeezed orange juice
- 1 cup fresh squeezed lemon juice
- 3/4 cup pectin or 2 boxes of Sure Jell *I buy pectin in bulk, so I measure mine.
- To sanitize your jars, boil them in a large pot of water for at least 10 minutes. Remove them from the pot and turn upside down on as towel to drain. You will need this large pot of water to boil the jars after they are filled and sealed, so keep it available.
- To sanitize your lids, put them in a small saucepan and continously boil, approximately 5 minutes before you jelly is ready to be put in jars.
- Add 5 cups of orange juice, 1 cup of lemon juice and 3/4 cups of pectin to a boiling pot.
- Stir until all ingredients are incorporated.
- On medium high heat, bring to a rolling boil. Be sure to stir with a whisk.
- Once the mixture is at a rolling boil, add 9 cups of sugar.
- Carefully stir until the sugar is disolved.
- Bring mixture back to a boil and stir until the jelly begins to slightly congeal. This process takes 15-20 minutes, if not longer depending on your pan size and cooking temperature.
- Remove from stove and fill jelly jars.
- Wipe the rim of the jar with a damp paper towel.
- Remove lids, one at a time from boiling water and place on top of the jar.
- Screw canning lid on the top of each jar.
- Place each jar in the boiling water bath for 10 minutes.
- Remove the jars from the water bath and place on the counter.
I always turn the water bath pot back on when my jelly begins looking clear. That way the water is boiling by the time I get my jars filled and the lids on. As the jars cool, you will know they seal when you hear a "pop". After the jelly has cooled, you want to check the seal. Normally, you can see the lid no longer has a bubble on top. If you can't tell, press down gently on the middle of the lid. If it doesn't pop back up, the jar has sealed.