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Orange or Lemon Jelly Perfection on poppy seed or lemon muffins! I've used this jelly as emergency marinade for grilling fish and it's now my go-to.
Yield 2-3 (1?2 pint) jars
2 1/2 cups* orange juice or lemon juice
Zest from all the oranges or lemons
6 cups sugar
1 packet (3 ounces) liquid pectin
Zest the oranges or lemons. Reserve zest.
Juice the citrus fruits until you have the amount needed.
Combine juice and zest in a bowl and let stand for 10 minutes.
Pour juice into a large saucepan and add sugar. Mix thoroughly.
Heat rapidly to boiling. Add pectin at once and stir constantly.
Return to full rolling boil for 1/2 minute.
Remove from stove and skim off foam.
Pout into prepared jars and cover tightly. Let cool, then refrigerate.
Keeps in refrigerator for up to 3 weeks.
*Generally speaking, a medium or large lemon will produce about 1?4 cup juice. You can substitute frozen orange juice or lemonade, but do not dilute with water.