Orange Jelly

A quick orange jelly that comes together in about 15 minutes using frozen orange juice concentrate and Certo liquid pectin. No long simmering, no thermometer, no boiling water bath. Boil the sugar water for one minute, stir in everything else, pour into jars, and seal.

Frozen orange juice concentrate is the secret to intense orange flavor without needing to juice a mountain of fruit. It’s already concentrated, so the flavor comes through strong and clear even with all that sugar. The lemon juice adds a tart backbone that keeps the jelly from tasting flat or one-dimensionally sweet.

Certo (liquid pectin) is what makes the jelly set without extended cooking. It activates when mixed into the hot sugar syrup and begins gelling as it cools. Work quickly once you add it. The mixture starts setting fast.

Kitchen Tips

• Thaw the orange juice concentrate completely before using. Frozen chunks won’t incorporate evenly.
• Boil the sugar water for a full minute. Under-boiling means the sugar doesn’t dissolve completely and the jelly can turn grainy.
• Stir the Certo in thoroughly. Uneven mixing creates some jars that set firm and others that stay runny.
• Pour into jars immediately after mixing. Hesitation means the jelly starts setting in the pan.

Variations

• Use grapefruit juice concentrate for a more bitter, adult-flavored citrus jelly.
• Add a teaspoon of orange zest before jarring for more citrus intensity and flecks of color.
• Mix in a pinch of ground ginger for a spiced orange jelly that pairs well with scones.