- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Orange Jelly and Jam
Posted on 12/16/18 at 2:19 pm
Posted on 12/16/18 at 2:19 pm
Our orange tree is having a banner year, so me and the Pops decided to try our hand at making Orange jelly and jam.
Jelly:
-5 cups of freshly squeezed OJ
-2.5 to 3 cups of sugar
-Packet of powdered pectin
Heat OJ and sugar until the temp reaches 220°F.
Add pectin and continue to cook for 5 minutes.
Ladell into mason jars and chill.
Jam:
-10 cups of oranges. Peeled and quartered.
-1 cup of orange juice.
-2 cups of sugar
-The juice of 1 lemon.
Put all ingredients into a pot on medium-high heat. Bring to a slow boil (roughly 220°F).
From there, lower the heat and simmer for about an hour, or until the mixture has reduced by more than a third.
Ladell into mason jars and chill.
First off, thank you to all those who steered me away from marmalade in a past thread. Secondly, the jelly came out much sweeter than the jam but both were good.
Also, we didn't bother canning since we are refrigerating them and plan on giving most of them away to friends/family.
Jelly:
-5 cups of freshly squeezed OJ
-2.5 to 3 cups of sugar
-Packet of powdered pectin
Heat OJ and sugar until the temp reaches 220°F.
Add pectin and continue to cook for 5 minutes.
Ladell into mason jars and chill.
Jam:
-10 cups of oranges. Peeled and quartered.
-1 cup of orange juice.
-2 cups of sugar
-The juice of 1 lemon.
Put all ingredients into a pot on medium-high heat. Bring to a slow boil (roughly 220°F).
From there, lower the heat and simmer for about an hour, or until the mixture has reduced by more than a third.
Ladell into mason jars and chill.
First off, thank you to all those who steered me away from marmalade in a past thread. Secondly, the jelly came out much sweeter than the jam but both were good.
Also, we didn't bother canning since we are refrigerating them and plan on giving most of them away to friends/family.
This post was edited on 12/16/18 at 2:21 pm
3
Posted on 12/16/18 at 4:38 pm to BlackCoffeeKid
Don't overlook orange curd, either, if you have some fruit left.
Posted on 12/16/18 at 5:36 pm to BlackCoffeeKid
I’ve been juicing satsumas all afternoon. Thank god for the kitchen aid attachment.
I have a gallon of juice in the freezer I may make some jelly with it as well.
how do you feel about the amount of sugar? Too much?
I have a gallon of juice in the freezer I may make some jelly with it as well.
how do you feel about the amount of sugar? Too much?
Posted on 12/16/18 at 6:05 pm to cgrand
quote:
how do you feel about the amount of sugar? Too much?
It was too sweet for my liking.
I'd stray closer to a tad under 2 cups.
Also, the box of Pectin should tell you how much you will need per fluid.
This post was edited on 12/16/18 at 6:07 pm
Posted on 12/16/18 at 6:42 pm to BlackCoffeeKid
thanks
I may add some lemon juice also
I may add some lemon juice also
Posted on 12/16/18 at 7:55 pm to BlackCoffeeKid
My mom did this last year. 1 jar of jelly mixed with jar of stubbs spicy bbq sauce over meatballs in the crockpot=potluck, gameday, or snack magic.
Posted on 12/16/18 at 8:42 pm to madamsquirrel
Do you want to know the difference between jelly and jam?
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News