Best 13 Orange Jelly Recipes

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.

ORANGE JUICE JELLY

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).

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 PEPPER JELLY

Steps:

• 1. Wearing plastic gloves, remove seeds and ribs from 6-8 jalapeno or cayenne peppers and mince peppers. Store in covered container in refrigerator until needed. Separately reserve seeds for later.
• 2. Combine orange juice concentrate with water. Add reserved seeds and coarsley chopped jalapeno or cayenne peppers to orange juice and store in refrigerator overnight.
• 3. Strain seeds and peppers from orange juice and discard. If you desire a very clear jelly, strain juice and seeds through a fine mesh strainer, then again through a layer of white paper towels and discard peppers. seeds and residue. Add reserved minced peppers to strained OJ. In large sauce pan combine orange juice and powdered pectin pectin; cook on high heat, stirring constantly, until bubbles form around edges.
• 4. Add sugar, stirring well, and bring back to a full rolling boil. Cook for 1 minute stirring constantly. Remove from heat and skim foam from top. If you want a richer orange color add add 2 drops of yellow to 1 drop of red food coloring. Stir and repeat until it reaches desired color.
• 5. Pour into sterile jelly jars to within 1/2 inch of top. Seal tightly and process in a hot water bath for 10 minutes, remove from hot water and allow to set. I've found that orange jelly is sometimes finicky and won't always set up firm, so the hot water bath should do the trick. I always keep the fire on low under the jelly when putting it into the jars and the last several jars always set up better. *Note: Orange jelly could take up to 2 weeks to completely set, yet sometimes it only reaches a soft set, depending on temperature, humidity and who knows what else!
• 6. *Tip: Place clean jars on a baking sheet and place in a 250 degree F oven for 20 minutes. Reduce temperature to 225 degrees F to keep jars hot until ready to use.

SPICY PEPPER ORANGE JELLY

Steps:

• First you will need canning jars.
• Next, you will need to wash your jars and screw bands. Then sterilize them in boiling water to kill off any germs and bacteria.
• Set your jars and screw bands to dry in a clean area.
• Finely chop your peppers and orange peel.
• Add your peppers to a large pan over high heat. Mix in vinegar and fruit pectin.
• Stir constantly and let it reach to a rolling boil. Once it reaches a rolling boil, remove from heat.
• At this point, you want to add sugar. Stir well and put it back on high heat, continually stirring. Let it reach to a rolling boil and boil one minute. Remove from heat. Skim off all foam.
• Ladle jelly into 8oz jars filling to 1/4in from the top. Cover with flat lids and screw on screw bands tightly.
• Place jars into canner. Water should cover jars completely. Water should be hot, but not boiling. Bring water to boil and process 5 minutes. Pull jars out and cool.
• You will start hearing a popping noise as the jars seal. When jars are completely cooled, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.).
• Note: Scoop one ladle of pepper jelly in each jar to evenly distribute peppers before completely filling each jar. The peppers rise to the top. If you do not evenly distribute them, you will have no peppers left for the last jars.
• Note 2: If you don't like it spicy don't add spicy peppers, if you like it very spicy use spicier peppers! The orange peel is a personal choice, you don't have to add it.
• Enjoy.

FRESH ORANGE JELLY

Steps:

• Pour 60 ml of cold water in a small bowl.
• Sprinkle the agar agar over the water and leave to soak for around 10 minutes.
• Squeeze the oranges for the juice and thinly pare the rind of one of them.
• Strain the juice and mix it with the sugar, rind and 340 ml of water in a large saucepan Now place the bowl of water which contains the gelatine/ agar agar in a double boiler and stir until the gelatine completely dissolves.
• Bring the contents of the saucepan to a slow boil and stir till the sugar dissolves Reduce the heat and incorporate the gelatine solution too into the boiling water and simmer for 10 minutes or so.
• Strain the liquid jelly into a wetted mould and stir in the rum (if you choose to).
• Refrigerate to set for 1 1/2 hours.
• Dip the outer side of the mould in hot water and turn it onto a plate and shake till the jelly slips out.
• (YOu can cover the mould with the plate and then invert and shake to loosen) Decorate with segments of orange peel.

FROZEN ORANGE JUICE JELLY

Steps:

• 1. THOROUGHLY mix orange juice concentrate with water and pectin in a large sauce pan.
• 2. Stir constantly over high heat until bubbles form around edge , IMMEDIATELY add sugar and stir well.
• 3. Bring to a full rolling boil (a boil you can't stir down)and boil for 1 minute ; stirring constantly.
• 4. Remove from heat and skim the foam off with a spoon and quickly pour into sterilized canning jars , wipe rim with a wet towel to remove any jelly splatter and cover with cap and tightly screw on rim.
• 5. Process in a boiling water bath for 5 minutes.
• 6. yields : 6 (8oz) jars

ORANGE SWEET PEPPER JELLY

Steps:

• 1. Combine orange juice concentrate with water. If you desire a very clear jelly, strain juice through a layer of white paper towels or coffee filter. Add reserved minced peppers to strained OJ.
• 2. In large sauce pan combine orange juice and powdered pectin; cook on high heat, stirring constantly, until bubbles form around edges.
• 3. Add sugar, stirring well, and bring back to a full rolling boil. Cook for 1 minute stirring constantly. Remove from heat and skim foam from top. If you want a richer orange color add 2 drops of yellow to 1 drop of red food coloring. Stir and repeat until it reaches desired color.
• 4. Pour into sterile jelly jars to within 1/2 inch of top. Seal tightly and process in a hot water bath for 10 minutes, remove from hot water and allow to set. I've found that orange jelly is sometimes finicky and won't always set up firm, so the hot water bath should do the trick.
• 5. *Tip: To sterilize jars place clean jars on a baking sheet and place in a 250 degree F oven for 20 minutes. Reduce temperature to 225 degrees F to keep jars hot until ready to use.

ORANGE-SCENTED JELLY DOUGHNUTS (SUFGANIYOT)

Steps:

• Place milk or water in small bowl. Sprinkle yeast and 1 teaspoon sugar over milk. Set aside until frothy, about 10 minutes.
• In a mixer fitted with paddle attachment, beat remaining sugar with egg and egg yolk. Add sour cream, salt, vanilla extract, orange zest and yeast mixture, and mix well. With mixer running, gradually add flour. Mix until dough is soft, smooth and elastic, adding flour if dough seems very sticky, 3 to 5 minutes. Do not add more than an additional 3 tablespoons flour; dough will be somewhat sticky, but will firm up in refrigerator. Place in an oiled bowl, cover, and refrigerate at least 4 hours or overnight.
• On a floured surface, roll out dough to 1/2-inch thickness. Use a biscuit or a cookie cutter to cut out 2-inch rounds, placing them on a parchment-lined baking sheet. Reroll scraps and cut again. Let rise in a warm place 30 minutes.
• In a heavy pot, heat 3 inches of oil to 365 degrees; when hot enough, a small piece of dough will brown on bottom in 30 seconds. If too hot, doughnuts will brown outside before cooking through. Working in batches, fry doughnuts until golden brown, turning once. Drain on paper towels and dust with sugar while still warm. Let oil come back to 365 degrees between batches.
• If you have a pastry bag, fit with a small round tip and spoon jam into bag. When doughnuts are cool enough to handle, use tip of bag (or pointed tip of a serrated knife) to make a hole in bottom of doughnut. Squeeze or use a small spoon to nudge 1/2 teaspoon jam into hole. Repeat with remaining doughnuts and serve immediately. Dust again with powdered sugar.

ORANGE-HONEY JELLY

Steps:

• Combine orange peel, orange and lemon juices, wine and pectin.
• Bring to full rolling boil and stir in honey immediately.
• Return to rolling boil, and boil for 3 minutes, stirring constantly.
• Remove from heat and skim.
• Pour into jars and seal.

ORANGE JELLY

Steps:

• Make simple syrup: Place sugar in a saucepan, add 1/2 cup water, bring to a simmer and cook just until sugar dissolves. Allow to cool to room temperature.
• In a bowl, mix orange juice and simple syrup. Place gelatin in a small metal bowl or 1-cup metal measuring cup and pour 1/4-cup orange juice mixture over it to soften. When gelatin is soft, place bowl or cup in a shallow pan with simmering water below rim of bowl or cup. Let water simmer until gelatin mixture liquefies. Slowly whisk liquid gelatin into rest of orange juice mixture. Stir in 1/2 cup water.
• Divide orange pieces among 4 4-ounce or 6 3-ounce metal or silicone molds. Pour orange juice mixture into molds. Refrigerate until firm, at least 4 hours. Unmold onto a flat surface, like a baking sheet, by first dipping molds in hot water for count of 20. Return to refrigerator for at least 1 hour before serving. Serve with Campari jellies.

ORANGE-ANGEL JELLY ROLL

Steps:

• Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. Prepare cake mix batter according to package directions; spread evenly into prepared pan. , Bake at 350° for 18-22 minutes or until cake springs back when lightly touched. Cool in pan for 5 minutes. Carefully run a knife around the edges of the pan to loosen cake. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , For filling, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the orange juice, orange extract, orange zest and food coloring if desired. Fold in whipped topping., Unroll cake; spread marmalade to within 1/2 in. of edges. Spread whipped topping mixture over marmalade to within 1 in. of edges. Roll up again. Place seam side down on a serving platter. Sprinkle with additional confectioners' sugar. Garnish with orange curls. Refrigerate leftovers.