Mandarin Orange Jelly Food

MANDARIN ORANGE JAM

Steps:

• Peel mandarins and remove as much of the white pith as possible from the outside and center of the oranges. Remove any seeds that may be lurking in your "seedless" oranges.
• You do not need to remove the membranes separating the segments, however, if any are very loose, remove them.
• Chop mandarin segments into small pieces. If using a food processor or immersion blender, do so briefly to avoid completely pureeing the oranges.
• Zest and juice the lemon, add to oranges.
• You should have 4 cups of prepared oranges. Add orange juice or more orange segments as necessary.
• Wash jars and lids and keep hot. (No need to sterilize).
• In large saucepan, combine 4 cups prepared oranges and No Sugar Needed powdered pectin. Stir until pectin is fully dissolved.
• Over high heat, bring mixture to a full rolling boil, stirring frequently.
• Add sugar. Stir constantly and return mixture to a full rolling boil for 3 minutes.
• Remove from heat.
• Pour into hot jars leaving a 1/4 inch headspace.
• Wipe rim of jars and apply 2 piece lids tightening ring finger tight.
• Place jars in hot water bath and boil for 10 minutes (begin timing when water starts boiling).
• Allow jars to rest in canner for 5 minutes, then remove and allow to cool.
• These jars will last on a shelf for one year.
• Makes: 4-5 half pint (250 mL) jars

MANDARIN ORANGE JELLO

Steps:

• Disolve jello in boiling water.
• Immediately add orange sherbert and stir till melted.
• Chill until slightly set, and add drained mandarin oranges. Cover with plastic wrap touching to prevent film from developing on top.
• Chill until firm.

MANDARIN ORANGE JELLO SALAD

Steps:

• 1. In a large bowl mix jello and cottage cheese.
• 2. add pineapple and oranges to jello mix.
• 3. fold in the coolwhip
• 4. Refrigerate for 10 minutes and serve cold.