Canning Recipes

Spiced Orange Jelly With Powdered Pectin
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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2 cups orange juice -- (abt 5 med oranges)
1/3 cup lemon juice -- (abt 2 med lemons)
2/3 cup water
1 package powdered pectin
2 tablespoons finely-chopped orange peel
1 teaspoon whole allspice
1/2 teaspoon whole cloves
4 pieces cinnamon stick - (ea 2" long)
3 1/2 cups sugar

Mix orange juice, lemon juice, and water in a large saucepan. Stir in
pectin. Place orange peel, allspice, cloves, and cinnamon sticks loosely
in a clean white cloth, tie with a string, and add fruit mixture.

Place on high heat and, stirring constantly, bring quickly to a full
rolling boil that cannot be stirred down. Add sugar, continue stirring,
and heat again to a full rolling boil. Boil hard for 1 minute.

Remove from heat. Remove spice bag and skim off foam quickly. Pour jelly
immediately into hot sterile canning jars to 1/4-inch from top. Seal, and
process 5 minutes in a boiling water bath.

This recipe yields 4 half-pint jars.

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