I've searched the internet for orange jelly recipes. Most are for
orange marmalade. Can anyone suggest an orange jelly recipe to be made
from the fresh oranges?


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"Bob Gillespie" > wrote in message
news:beecefd580d9cac8e75c3daa5a5b7819.85315@mygate .mailgate.org...
> I've searched the internet for orange jelly recipes. Most are for
> orange marmalade. Can anyone suggest an orange jelly recipe to be made
> from the fresh oranges?
From Gourmet Magazine 1985

Tart Orange Jelly with Grand Marnier



For the juice extraction:

6 oranges, each cut into 8 pieces

2 large lemons, each cut into 8 pieces



For the jelly:

3 tablespoons strained fresh lemon juice

2 tablespoons Grand Marnier

6 ½ cups sugar

a 3-ounce pouch plus 3 tablespoons liquid pectin



Extract the juice: with a food grinder fitted with the coarse blade grind
coarse the orange and lemon pieces In a large saucepan combine the fruit
mixture, the lemon and lime juice, the rosemary and 3 ½ cups cold water,
bring the liquid to a simmer over moderately low heat, stirring,
occasionally, and simmer the mixture, covered, for 15 minutes. Ladle the
mixture into a jelly bag set over a large heatproof bowl and let it drip,
undisturbed, for 2 hours. Do not squeeze the jelly bag but occasionally rub
it gently and scrape the juices from the outside with a spatula into the
bowl. If there is less than 4 ¾ cups of the extracted juice, pour a small
amount of hot water into the jelly bag and let the mixture drip until there
is 4 ¾ cups of juice.

Make the jelly: In a heavy 8-quart kettle combine the extracted juice, the
lemon juice, the Grand Marnier and the sugar, and cook the mixture over high
heat, stirring constantly, until it comes to a full rolling boil that froths
up toward the top of the kettle and cannot be stirred down. Stir in the
butter and the pectin, bring the mixture to a fill rolling boil, stirring
constantly, for 1 minute. Remove the kettle from the heat, skim off all the
froth, and ladle the jelly through a wide-mouthed canning funnel into
sterilized half-pint Mason jars, filling the jars to within 1/8 inch of the
top. Wipe the rims of the jars with a dampened cloth and seal the jars with
the lids. Process 10 minutes in a boiling-water bath. Store the jelly in a
cool, dark, dry place for at least 24 hours to let it set. Makes about 6
cups.



MB Nex