FRESH ORANGE JELLY
Make and share this Fresh Orange Jelly recipe from Food.com.
Provided by Girl from India
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Pour 60 ml of cold water in a small bowl.
- Sprinkle the agar agar over the water and leave to soak for around 10 minutes.
- Squeeze the oranges for the juice and thinly pare the rind of one of them.
- Strain the juice and mix it with the sugar, rind and 340 ml of water in a large saucepan Now place the bowl of water which contains the gelatine/ agar agar in a double boiler and stir until the gelatine completely dissolves.
- Bring the contents of the saucepan to a slow boil and stir till the sugar dissolves Reduce the heat and incorporate the gelatine solution too into the boiling water and simmer for 10 minutes or so.
- Strain the liquid jelly into a wetted mould and stir in the rum (if you choose to).
- Refrigerate to set for 1 1/2 hours.
- Dip the outer side of the mould in hot water and turn it onto a plate and shake till the jelly slips out.
- (YOu can cover the mould with the plate and then invert and shake to loosen) Decorate with segments of orange peel.
ORANGE JELLY
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
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 JELLY
Provided by Marisa McClellan
Number Of Ingredients 3
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 CANDIES
Making candy is my favorite thing to do. I've been collecting candy recipes for more than 40 years and have taken several candy-making classes. These soft confections are fantastic. -Leah Jackson, Washington, Utah
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 81 pieces.
Number Of Ingredients 9
Steps:
- Butter a 9-in. square pan with 2 teaspoons butter; set aside. In a large saucepan, combine the pectin, baking soda and water (mixture will be foamy). In another saucepan, combine sugar and corn syrup. Bring both mixtures to a boil. Cook until foam on pectin mixture thins slightly and sugar mixture comes to a full rolling boil, about 4 minutes. Gradually add pectin mixture to boiling sugar mixture, stirring constantly. Boil for 1 minute, stirring constantly. , Remove from the heat. Stir in orange oil and food coloring. Immediately pour into prepared pan. Let stand at room temperature for 3 hours or until set. , Sprinkle waxed paper with sugar; invert pan onto sugar. With a knife dipped in warm water, cut candy into 1-in. squares; roll in additional sugar. Place on a wire rack. Let stand, uncovered, at room temperature overnight. Store in an airtight container.
Nutrition Facts : Calories 22 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
ORANGE JUICE JELLY
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
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 CANDY
Make and share this Orange Jelly Candy recipe from Food.com.
Provided by Dienia B.
Categories Candy
Time 1h30m
Yield 1 1/4 lb
Number Of Ingredients 9
Steps:
- Mix together 2 cups sugar, water and gelatin in sauce pan.
- Boil 15 to 20 minutes, until mixture forms a short thread; remove from heat.
- Add the juices and salt to hot mixture.
- Let cool.
- Add the zests.
- Pour the mixture into a 9x5 inch pan that has been rinsed with cold water.
- Let stand for 4 hours until very firm.
- Run a blunt knife that has been dipped in water around the sides of the pan.
- Invert a baking sheet over the pan; turn over.
- Using a serrated knife dipped in cold water, cut candy into cubes; sieve powdered sugar over them.
- Roll cubes to coat generously.
- Arrange candy on cake rack; cover and let dry for several hours.
- Store in cardboard box or wrappped in paper bag.
Nutrition Facts : Calories 1546.3, Fat 0.3, SaturatedFat 0.1, Sodium 506, Carbohydrate 384.5, Fiber 1.4, Sugar 376.3, Protein 15.4
ORANGE JELLY
Jelly is delicious dessert for any occasion. Jelly is very refreshing and light, so it will be a wonderful completion of your dinner.
Provided by Witch Doctor
Categories Gelatin
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Pour cold boiled water over gelatin (1 part gelatin: 9 parts water) in a small saucepan. Leave for 40-60 minutes and then warm up on a very low heat, don't bring to boil. Remove from heat.
- Peel orange and chop the peel finely, sprinkle with sugar and set aside for a half an hour. Remove the sections from the orange and set aside.
- Put the rest of sugar in the pan, add 1 1/2 cup water and bring to boil.
- Add gelatin mixture to syrup and the finely chopped orange peel.
- Stirring syrup regularly with a spoon, bring to boil on low heat and add the orange juice.
- Strain syrup, cool down and pour half into molds. Let congeal, then put the orange sections on top and pour the other half of the syrup over the orange sections.
Nutrition Facts : Calories 88, Fat 0.1, Sodium 4.1, Carbohydrate 21.4, Fiber 0.6, Sugar 20.4, Protein 1.4
ORANGE JELLY CANDY
Learn to make delicious jelly candy at home with Orange Jelly Candy from My Food and Family! This awesome Orange Jelly Candy is easy to make and fun to share. It's the perfect sophisticated addition to the dessert spread on any occasion.
Provided by My Food and Family
Categories Confections
Time 3h30m
Yield about 5 doz. candies or 30 servings, 2 candies each
Number Of Ingredients 7
Steps:
- Spray 9x5-inch loaf pan with cooking spray. Mix pectin, water and baking soda in medium saucepan. (Mixture will be foamy.) Combine 1 cup sugar and corn syrup in large saucepan.
- Cook both mixtures on high heat 4 min. or until foam has thinned from pectin mixture and sugar mixture comes to full rolling boil, stirring mixtures in both saucepans frequently. Gradually add pectin mixture to boiling sugar mixture, stirring constantly. Boil 1 min., stirring constantly. Remove from heat. Stir in extract and food coloring. Pour immediately into prepared pan. Let stand at room temperature 3 hours or until candy is cool and firm.
- Sprinkle remaining sugar onto large sheet of waxed paper. Invert candy onto waxed paper. Cut candy into 3/4-inch squares, stopping occasionally to dip knife in warm water. Roll candy in sugar until evenly coated. Place in single layer on wire racks. Let stand, uncovered, at room temperature overnight.
Nutrition Facts : Calories 70, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 30 mg, Carbohydrate 18 g, Fiber 0 g, Sugar 15 g, Protein 0 g
SURE.JELL CITRUS JELLY
Discover SURE.JELL Citrus Jelly. This citrus jelly is essentially orange jelly with a couple of lemons thrown in for extra sunshine! Dee-licious!
Provided by My Food and Family
Categories Home
Time 3h
Yield Makes about 6 (1-cup) jars or 96 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Squeeze juice from oranges; strain. Measure exactly 3 cups orange juice into 6- or 8-qt. saucepot. Squeeze juice from lemons; strain. Measure exactly 1/4 cup lemon juice into saucepot with orange juice.
- Stir pectin into prepared juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g
ORANGE JELLY CANDIES
Making candy is my favorite thing to do. I've been collecting candy recipes for more than 40 years and have taken several candy-making classes. These soft confections are fantastic. -Leah Jackson, Washington, Utah From Taste of Home's Holiday & Celebrations Cookbook 2005
Provided by The Daycare Lady
Categories Candy
Time 25m
Yield 81 pieces, 27 serving(s)
Number Of Ingredients 10
Steps:
- Butter a 9-in. square pan with 2 teaspoons butter; set aside. In a large saucepan, combine the pectin, baking soda and water (mixture will be foamy). In another saucepan, combine sugar and corn syrup. Bring both mixtures to a boil. Cook until foam on pectin mixture thins slightly and sugar mixture comes to a full rolling boil, about 4 minutes. Gradually add pectin mixture to boiling sugar mixture, stirring constantly. Boil for 1 minute, stirring constantly.
- Remove from the heat. Stir in orange oil and food coloring. Immediately pour into prepared pan. Let stand at room temperature for 3 hours or until set.
- Sprinkle waxed paper with sugar; invert pan onto sugar. With a knife dipped in warm water, cut candy into 1-in. squares; roll in additional sugar. Place on a wire rack. Let stand, uncovered, at room temperature overnight. Store in an airtight container. Yield: 81 pieces.
Nutrition Facts : Calories 72.9, Fat 0.3, SaturatedFat 0.2, Cholesterol 0.8, Sodium 37, Carbohydrate 18.8, Fiber 0.2, Sugar 10.8
ORANGE JALAPENO JELLY
A little tang, a little jalapeno flavor, mostly just yum. (really NOT spicy-hot) Visually, is a pale orange with beautiful bits of green & red floating in it.
Provided by kstrating
Categories Jellies
Time 2h
Yield 12 1/2 pints
Number Of Ingredients 14
Steps:
- Chop peppers fine mince in food processor.
- Add to water, bring to boil, simmer 3 - 4 minutes.
- Strain & set water aside, reserve about 1/4 of the peppers.
- Combine the 2 3/4 C sugar, the reserved peppers, lime juice, wine vinegar, and enough of the pepper-water to equal 3 C (may add more water if needed to bring it to 3 C).
- Combine the orange and lemon juices + their zest, 1 1/2 C Water, 5 C sugar, and the baking soda in a sauce pan and boil 5 minutes. (end result needs to be 3 C, so if needed, add water, here, as well).
- Combine all, EXCEPT pectin.
- Bring to rolling boil, stirring constantly.
- Quickly add pectin, bring back to boil; skim any foam, turn off heat.
- Fill jars leaving 1/4" headspace.
- Wipe jar rims, adjust lids.
- Process 5 minutes in boiling water canner.
- Remove to cool.
- Preparation time is a guess, but should give you plenty of wiggle room.
Nutrition Facts : Calories 522.9, Fat 0.1, Sodium 16.6, Carbohydrate 134, Fiber 0.8, Sugar 132.2, Protein 0.4
ORANGE JELLY
Sam Bompas and Harry Parr call what they do "contemporary food design," among other things. Their projects include building painstakingly correct models of St. Paul's Cathedral in London and a Madrid airport terminal out of jelly. This recipe was used as part of the pair's first job in the United States. It was paired with Campari jelly, and the dessert they made for a 2009 dinner in New York tasted something like a Campari and soda in jelly form.
Provided by Florence Fabricant
Categories quick, dessert
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Make simple syrup: Place sugar in a saucepan, add 1/2 cup water, bring to a simmer and cook just until sugar dissolves. Allow to cool to room temperature.
- In a bowl, mix orange juice and simple syrup. Place gelatin in a small metal bowl or 1-cup metal measuring cup and pour 1/4-cup orange juice mixture over it to soften. When gelatin is soft, place bowl or cup in a shallow pan with simmering water below rim of bowl or cup. Let water simmer until gelatin mixture liquefies. Slowly whisk liquid gelatin into rest of orange juice mixture. Stir in 1/2 cup water.
- Divide orange pieces among 4 4-ounce or 6 3-ounce metal or silicone molds. Pour orange juice mixture into molds. Refrigerate until firm, at least 4 hours. Unmold onto a flat surface, like a baking sheet, by first dipping molds in hot water for count of 20. Return to refrigerator for at least 1 hour before serving. Serve with Campari jellies.
ORANGE-ANGEL JELLY ROLL
I came up with this dessert just in time for Easter. Everyone agreed the flavor reminded them of orange creamsicles. It was a definite hit! -Michelle Tokarz, Newport, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. Prepare cake mix batter according to package directions; spread evenly into prepared pan. , Bake at 350° for 18-22 minutes or until cake springs back when lightly touched. Cool in pan for 5 minutes. Carefully run a knife around the edges of the pan to loosen cake. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , For filling, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the orange juice, orange extract, orange zest and food coloring if desired. Fold in whipped topping., Unroll cake; spread marmalade to within 1/2 in. of edges. Spread whipped topping mixture over marmalade to within 1 in. of edges. Roll up again. Place seam side down on a serving platter. Sprinkle with additional confectioners' sugar. Garnish with orange curls. Refrigerate leftovers.
Nutrition Facts : Calories 279 calories, Fat 8g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 345mg sodium, Carbohydrate 48g carbohydrate (31g sugars, Fiber 0 fiber), Protein 5g protein.
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