Orange Jelly Slices Recipe 445

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 JELLY CANDIES

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.

RHUBARB JAM MADE WITH CANDY ORANGE SLICES NO PECTIN REQUIRED!

Steps:

• Cut candy slices into small pieces.
• Mix and cook approximately 20 minnutes or until it starts to set up.
• Seal in prepared jars.

ORANGE JELLY SLICES RECIPE - (4.4/5)

Steps:

• Wash oranges then cut in half crosswise. Juice oranges and strain. You will need 1 3/4 cups of juice. Carefully scrape out and discard pulp from oranges to form six-half shells. In a small saucepan combine 1/4 cup of the juice with the gelatin and set aside for 5 minutes. Heat mixture over low heat, stirring occasionally until the gelatin is clear (about 3 to 4 minutes). Whisk in remaining juice and lemon juice. Transfer juice to a measuring jug for easy pouring. Arrange orange shells in muffin tins or ramekins (keeps shells upright) and pour mixture over evenly. Place in fridge and chill until set, about 4 hours. When set, remove from fridge and cut each half into wedges. If needed, trim away any excess orange skin before serving. The Culinary Chase's Note: Choose navel oranges that are small enough to fit in a juicer. The added lemon juice helps to enhance the orange flavor. Enjoy!