ORANGE JUICE JELLY
This is a great recipe for when you are in the mood to make jelly but have no fresh fruit on hand.
Provided by Can_It_Rachael
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 8h15m
Yield 24
Number Of Ingredients 5
Steps:
- Place the orange juice concentrate, water, and pectin in a saucepan. Bring to a boil over high heat, stirring constantly. Once the mixture reaches a boil, add the sugar, and return to a simmer, stirring constantly. Boil hard for 1 minute, then remove from the heat and skim off any scum that has formed at the top.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
Nutrition Facts : Calories 173.3 calories, Carbohydrate 44.3 g, Fiber 0.1 g, Protein 0.4 g, Sodium 1.3 mg, Sugar 44.1 g
ROSEMARY JELLY
This deliciously different green jelly gets its flavor from an unusual source: savory rosemary. The herb adds a refreshing zip to the otherwise sweet spread. -Margaret Dumire, Carroll, Ohio
Provided by Taste of Home
Time 45m
Yield 3-1/2 pints.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine boiling water and rosemary; cover and let stand for 15 minutes. Strain, reserving liquid. If necessary, add water to measure 1-1/4 cups. Return liquid to pan; add sugar and vinegar. Bring to a full rolling boil over high heat, stirring constantly. Add pectin, stirring until mixture boils. Boil and stir for 1 minute. , Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 42 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 0 fiber), Protein 0 protein.
ORANGE-ROSEMARY COOKIES WITH ORANGE GLAZE
Provided by Food Network
Categories dessert
Time 2h5m
Yield about 2 dozen cookies
Number Of Ingredients 11
Steps:
- Whisk together the flour, baking powder, salt and rosemary in a large bowl.
- Cream the butter and granulated sugar with an electric mixer until light and fluffy, 4 to 6 minutes. Add the egg, vanilla and orange zest and mix to combine. Add the flour mixture and mix until thoroughly combined. Cover with plastic wrap and refrigerate until firm, about 1 hour.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
- Roll the dough into 1-inch balls (about 1 tablespoon each) and place 1 inch apart on the prepared baking sheets. Bake until just golden at the edges, about 15 minutes.
- Meanwhile, mix together the confectioners' sugar and reserved orange juice in a medium bowl and set aside.
- Remove the cookies from the oven and let cool on the baking sheets about 5 minutes, then top each with about a teaspoon of the orange glaze.
ELDERFLOWER ORANGE JELLY
This is not a clear jelly; if you want a very smooth consistency, use orange juice without pulp. Make sure that you pick elderflowers that have not been sprayed with pesticides.
Provided by ilka222
Categories Jams and Jellies
Time P1DT35m
Yield 96
Number Of Ingredients 6
Steps:
- Place elderflower umbels into a plastic or glass bowl. Pour orange juice on top so the flowers are fully immersed. Weigh down flowers with a small plate if necessary. Cover and let sit in the refrigerator for 24 hours.
- Place a small plate in the freezer. Line a colander with 2 layers of cheesecloth and strain orange juice into a large, heavy pot. Add the sugar and heat slowly, stirring to dissolve the sugar. Add the pectin and bring to a full boil on high heat, stirring constantly. Boil for exactly 1 minute, stirring constantly. Remove the pot from the heat.
- Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
- Remove the plate from the freezer and spoon about 1/2 teaspoon of the hot jelly on the plate. Tilt the plate back and forth and wait for a few seconds; if the jelly sets, it has the right consistency. If jelly remains liquid, return pot to the heat, add citric acid, and boil for 30 more seconds. Repeat the jelling test. Skim off any foam with a ladle or a large spoon.
- Pack jelly into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 25.4 calories, Carbohydrate 6.4 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 6.2 g
BLOOD ORANGE AND ROSEMARY JELLY
From 'A Year in my Kitchen' by Skye Gyngell a lovely light palate cleansing jelly as it should be . . . wobbly, cool and not too sweet. Winter's bounty at it's best. You will need about 10 oranges to obtain the amount of juice needed.
Provided by lindseylcw
Categories Gelatin
Time 14m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put the juice and sugar into a saucepan. Lightly bruise the rosemary with the handle of a knife and add to the saucepan.
- Immerse the gelatin sheets in a bowl of cold water and leave to soften for about 5 minutes.
- Place the pan over a gentle heat to dissolve the sugar, when completely dissolved and the juice just comes to the boil, take off the heat.
- Remove the gelatin from the water and squeeze to remove excess liquid then add to the hot orange juice and stir to dissolve. Strain through a sieve into a bowl to remove any bits and the rosemary.
- Lightly oil 4 individual pudding bowls and pour in the jelly. Allow to cool completely then place in the fridge to set - this will only take 1 to 2 hours.
- Preferably serve on the day of making or they will set too hard.
- To serve place a slice of blood orange on each plate and squeeze over a little more juice, top with jelly and serve immediately. (To unmould jelly dip the base of the mould into hot water).
Nutrition Facts : Calories 176.5, Fat 1.4, SaturatedFat 0.2, Sodium 1.6, Carbohydrate 41.1, Fiber 0.3, Sugar 38, Protein 1.1
ORANGE JELLY
For a change of pace, give this yummy jelly made from frozen orange juice a try. I've given it as gifts to friends and family-and many times the jars have been returned for refills. -Mary Rice, Maysville, Oklahoma
Provided by Taste of Home
Time 20m
Yield 6 cups.
Number Of Ingredients 4
Steps:
- Rinse six 1-cup plastic containers and lids with boiling water. Dry thoroughly. In a Dutch oven or large stockpot, combine 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 heat; skim off foam if necessary. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set. But not longer than 24 hours., Jelly is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jelly in refrigerator before serving.
Nutrition Facts : Calories 90 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
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ROSEMARY & ORANGE JELLY - WE ARE TATE AND LYLE SUGARS
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- Place the fruit in a large pan with half of the rosemary and 2.5l (4½ pts) of water. Bring to the boil and simmer gently for 1¼ hours until the fruit is soft.
- Pour into a jelly bag and strain into a bowl for about 3-4 hours, then discard the pulp.
- Measure the liquid and return to the pan adding 450g (1lb) Tate & Lyle Fairtrade Preserving Cane Sugar for every 600ml (21floz) of liquid.
- Heat gently, stirring until the Tate & Lyle Preserving Sugar has dissolved then bring to the boil and simmer rapidly for 10-20 minutes until setting point is reached.
- Remove from the heat, skim off any surface residue then gently stir in the remaining finely chopped rosemary. Transfer to hot and sterilised jars, then seal, label, and store in a cool, dark, dry place.
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