Orange Chablis Jelly Recipes

ORANGE CHABLIS JELLY

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.

ORANGE JELLY

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.

ORANGE JALAPENO JELLY

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.

ORANGE JELLY

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.