Orange Jelly Recipe
- 2 1/3 cups water
- 1 (12 fluid ounce) can frozen orange juice concentrate, thawed
- 1 (1.75 ounce) package powdered fruit pectin
- 4 1/2 cups sugar
- In a Dutch oven or large kettle, combine the water, orange juice concentrate and pectin. Cook and stir until mixture comes to a full rolling boil. Add sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly. Remove from the heat skim off foam if necessary.
- Pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set. But not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year.
