dawes (09/28/82)
JOHNSON'S ORANGE JELLY
This recipe comes from "The Food Preserver", which is
produced by the Consumer's Guide organization. It was our
very first attempt at making preserves of any kind, and it
worked perfectly, so don't be put off if you have no prior
experience.
INGREDIENTS
2 cans of frozen orange juice concentrate (6 oz. each)
1 package powdered fruit pectin (CERTO)
2.5 cups water
4.5 cups sugar (or a little less, but be careful - it won't set
if there isn't enough sugar)
METHOD
Thaw the concentrate. Combine the concentrate, water, and
pectin in a LARGE saucepan or preserving kettle. Heat until
bubbles begin to form around the edge of the pan. Stir in the
sugar and heat to a full rolling boil. Boil hard for ONE minute
(see note). Remove from heat immediately and skim off the foam.
Bottle in sterilized hot half-pint [Mason] jars or jelly glasses
[one-pint jars seem to work too], filling to within half an
inch of the top. Wipe the tops and threads of the jars or glasses,
and seal with paraffin or properly sterilized lids.
Place the sealed jars in boiling water for five minutes, or
invert them so the hot jelly touches the lid all around the inside,
then stand them upright again.
You will know the seal is air-tight (and therefore acceptable)
if the lid 'pops' and goes concave in the centre. If this doesn't
happen within about 24 hours, the jelly should be kept in the fridge
and used immediately. Properly sealed jelly can be kept almost
indefinitely in a cool dry place (we have ours under my desk at home).
This jelly may take several days to set. When we made it, some
jars set over-night, and others took quite a while. If it doesn't set,
the cook-book suggests using it as pancake syrup. The recipe as given
is supposed to make 3 or 4 half-pint jars, but we found that it made
considerably more than this.
Note: some brands of pectin require TWO minutes boiling time. This
is indicated on the package.
Comments: Considering how terrific this jelly tastes, it is
amazing how easy it is to make. It is delightful on
toast, crumpets, or muffins, and mixes well with peanut butter
(the prime test for any jelly).
Robin