One of the few things I haven’t made jam or jelly with until recently is Oranges. Since it’s the best time of year to get oranges with the best flavor we purchased a 40# box- so it was time to experiment!!
Honestly I don’t think I will ever make orange jelly again…. it’s just not my favorite.
My husband likes it, but it was a nightmare to figure out the amounts of pectin to get it to set up.
TECHNICALLY you shouldn’t have to use pectin since citrus fruits naturally have it and letting the soak overnight is supposed to help with that process. However, I didn’t find that to be the case so I ended up adding powdered pectin.
My oranges were seedless, so I don’t know if that affected anything or not, but again, I don’t plan on making this recipe again any time soon.
Watch the video of the results of all 3 orange canning recipes I made:
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Ingredients
- 8 oranges
- 4 lemons
- 16 c water
- 16 c sugar
- 10 1/2 T pectin
Instructions
Slice the oranges & lemons. Place in a large pot, add the water and bring to a boil. Once it's boiling, remove it from the heat, add the sugar and stir well. Cover with a lid and let sit overnight. The next day bring it to a rolling boil for 10 minutes. Strain the slices out and return the juice to the pan. Add the pectin and bring to a boil for 5 minutes. Pour into your canning jars and process in a water bath canner for your altitude. (I'm at 5500 feet so it's 10 minutes for me)
