Orange Chablis Jelly Recipes

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.

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.

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.

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).

Steps:

• combine the sugar, wine, lemon juice, orange rind and orange juice in a dutch oven.
• Bring this to a boil, stirring constantly.
• Stir in the pectin and bring the mixture to a full, rolling boil and boil for one minute, stirring constantly.
• Remove from heat and if there is a foam, skim it off with a metal spoon.
• Quickly and CAREFULLY, pour the jelly into hot, sterilized half pint jars, filing to 1/4 inch from the top of the jar.
• Wipt the jar rims and seal with metal lids and bands.
• Process in a boiling water bath for 5 minutes.
• Remove and cool.