Orangehoneyjelly Recipes

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ORANGE JUICE JELLY



Orange Juice Jelly image

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

2 (6 ounce) cans frozen orange juice concentrate
2 ½ cups water
1 (1.75 ounce) package powdered fruit pectin
4 ½ cups white sugar
6 half pint canning jars with lids and rings

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

ORANGE JELLY



Orange Jelly image

Provided by Marisa McClellan

Number Of Ingredients 3

5 cups of freshly squeezed orange juice
5 cups sugar
2 packets of liquid pectin

Steps:

  • Place your jars into your canning pot, fill with water and bring to a boil. Because this jelly is only processed for five minutes, you need to add this jar sterilization step.
  • Put your lids in a small pot and bring to a very gentle simmer (180 degrees) while you make the jam.
  • In a large, non-reactive pot, combine the sugar and orange juice and bring them to a boil. Cook at a boil until they're greatly reduced. Using an instant read thermometer, watch until the pot reaches 220 degrees (this is important. Skip this step and you'll end up with orange syrup in place of your jelly). Add the liquid pectin and allow to boiling for an additional five minutes (the goal is to reach 220 degrees again and maintain it for at least three minutes).
  • Pour the jelly into prepared jars. Wipe rims, apply lids and screw on bands. Process in a boiling water canner for five minutes.

ORANGE JELLY



Orange Jelly image

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

2-1/3 cups water
1 can (12 ounces) frozen orange juice concentrate, thawed
1 package (1-3/4 ounces) powdered fruit pectin
4-1/2 cups sugar

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.

ORANGE-HONEY JELLY



Orange-Honey Jelly image

Make and share this Orange-Honey Jelly recipe from Food.com.

Provided by hudelei

Categories     Jellies

Time 20m

Yield 6 cups

Number Of Ingredients 6

1/2 cup fresh orange juice
1 teaspoon orange rind
2 tablespoons lemon juice
1 1/2 cups dry white wine
1/2 package pectin, powder (3 tablespoons)
4 cups honey

Steps:

  • Combine orange peel, orange and lemon juices, wine and pectin.
  • Bring to full rolling boil and stir in honey immediately.
  • Return to rolling boil, and boil for 3 minutes, stirring constantly.
  • Remove from heat and skim.
  • Pour into jars and seal.

ORANGE-HONEY SAUCE



Orange-Honey Sauce image

Categories     Sauce     Wine     Dairy     Fruit     Orange     Fall     Honey     Bon Appétit

Yield Makes about 1 1/3 cups

Number Of Ingredients 6

1 cup Essencia (orange Muscat wine) or late-harvest Riesling
2/3 cup chopped shallots (about 4 large)
1/2 cup orange juice
1 tablespoon honey
2 1/2 cups chicken stock or canned low-salt chicken broth
3 tablespoons chilled butter, cut into 3 pieces

Steps:

  • Whisk first 4 ingredients in heavy medium saucepan. Simmer over medium heat until mixture is reduced to 1/2 cup, about 12 minutes. Add stock and simmer until sauce is reduced to 1 1/4 cups, about 20 minutes. Whisk in butter 1 piece at a time, allowing each piece to melt before adding next. Season with salt and pepper.

ORANGE JELLO SALAD



Orange Jello Salad image

Provided by Katie Clark

Categories     Easy Side Dishes

Time 4h10m

Number Of Ingredients 6

4 cups water
6 oz Orange Jello Mix
3 ounce instant vanilla pudding
11 ounce can Mandarin oranges, drained
1/2 of a 20 ounce can of Pineapple chunks, drained
One 8 ounce container cool whip

Steps:

  • Mix together 4 cups of water, orange jello mix, and vanilla pudding mix in a sauce pan. Bring to a boil, stirring the whole time to keep clumps from forming. Once it starts to boil, remove from heat. Pour into a heat-resistant container (I usually use a glass baking dish), cover with plastic wrap and place in the fridge for about four hours. Remove from fridge and break up the jello into chunks. Place in a large bowl. Add in the pineapple, mandarin oranges, and whipped cream and mix around until everything is combined. Keep refrigerated until you are ready to serve.

Nutrition Facts : Calories 46 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 24 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

BASIC HONEY JELLY



Basic Honey Jelly image

Make and share this Basic Honey Jelly recipe from Food.com.

Provided by byZula

Categories     Jellies

Time 30m

Yield 6 serving(s)

Number Of Ingredients 3

1 cup honey
1/8 cup liquid fruit pectin
1/4 cup water

Steps:

  • Heat honey and water to boiling, stirring constantly. Add liquid Fruit pectin and bring back to boil. Allow to cool in jelly jars.

HONEY LEMON JELLY



Honey Lemon Jelly image

I love both honey and lemon, so I combined those ingredients into a doubly delightful jelly. Spread it on toast, bagels, English muffins or scones for a tangy breakfast treat. -Ramona Wysong, Barlow, Kentucky

Provided by Taste of Home

Time 55m

Yield 3 half-pints.

Number Of Ingredients 4

2-1/2 cups honey
3/4 cup lemon juice
6 tablespoons grated lemon zest
1 pouch (3 ounces) liquid fruit pectin

Steps:

  • In a Dutch oven, combine honey, lemon juice and zest. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into three hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Nutrition Facts : Calories 110 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 30g carbohydrate (29g sugars, Fiber 0 fiber), Protein 0 protein.

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