CANTALOUPE JELLY RECIPE RECIPES

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ORANGE JELLY RECIPE: HOW TO MAKE IT - TASTE OF HOME



Orange Jelly Recipe: How to Make It - Taste of Home 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

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

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, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 0 sodium, CarbohydrateContent 23g carbohydrate (22g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

TEXAS JALAPENO JELLY RECIPE: HOW TO MAKE IT



Texas Jalapeno Jelly Recipe: How to Make It image

A jar of this sweet and spicy jelly is always warmly appreciated. To add an extra southwestern accent, I trim the lid with a snappy bandanna print fabric. —Lori McMullen, Victoria, Texas

Provided by Taste of Home

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 7 half-pints.

Number Of Ingredients 8

2 jalapeno peppers, seeded and chopped
3 medium green peppers, cut into 1-inch pieces, divided
1-1/2 cups white vinegar, divided
6-1/2 cups sugar
1/2 to 1 teaspoon cayenne pepper
2 pouches (3 ounces each) liquid fruit pectin
About 6 drops green food coloring, optional
Cream cheese and crackers, optional

Steps:

  • In a blender or food processor, place the jalapenos, half of the green peppers and 1/2 cup vinegar; cover and process until pureed. Transfer to a large Dutch oven. , Repeat with remaining green peppers and another 1/2 cup vinegar. Add the sugar, cayenne and remaining vinegar to pan. Bring to a rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to a rolling boil; boil for 1 minute, stirring constantly. , 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. Serve over cream cheese with crackers if desired.

Nutrition Facts : Calories 92 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 1mg sodium, CarbohydrateContent 24g carbohydrate (23g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

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