Print Recipe

January Jelly


  • 1 cup water
  • 3 1/4 cups granulated sugar
  • 3 tablespoons strained lemon juice
  • 1 (3 ounce) pouch liquid fruit pectin
  • 1 (6 ounce) can frozen concentrated orange juice, thawed


  1. Place water in a 6-quart or larger pot and stir in sugar. Place on high heat and, stirring constantly, bring quickly to a full, rolling boil.
  2. Add lemon juice. Boil rapidly for 1 minute.
  3. Remove from heat. Stir in pectin.
  4. Add juice concentrate and mix well.
  5. Skim off foam with a metal spoon, if necessary.
  6. Ladle quickly into hot, sterilized jars, leaving 1/2-inch headspace; seal.

Yield: 4 half-pints

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