Orange Jelly {Sugar Free}

​Remember: Replacing Sugar with Honey:
you can replace up to 1/2 the sugar in a recipe - up to 2 cups limit. I tried this recipe as a small batch just to make sure we liked the taste and that the jelly set up properly...while my initial idea was to use honey and sugar, I thought I'd try Splenda for a no sugar jelly... I have also included my favorite sugar/honey spiced orange jelly recipe that we love...~Enjoy! Diane  

​Orange Jelly {Sugar Free} 
*I used Splenda in mine
 
Ingredients: 
4 cups prepared orange juice 
3 Tbsp Ball® RealFruit Low or Sure Jel Low/No-Sugar Needed Fruit Pectin
1/2 tsp. butter or margarine, optional
Up to 3 cups sugar, 1-1/2 cups SPLENDA® No Calorie Sweetener: Granular, 3/4 to 1 cup honey, or desired amount of other artificial sweeteners (optional) 
3 to 5  half pint glass preserving jars with lids and bands

Directions:
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.
To make jelly. Place orange juice, in a large saucepan. Stir in half of your sugar choice (mix the other half with pectin, set aside) . Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Add remaining sugar with pectin, continue stirring, and heat again to a full rolling boil. Boil hard for 1 minute. Remove from heat.  skim off any foam quickly.
Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner 10 minutes or according to your altitude.

Recipe Adapted from: Ball Fresh Preserving

**********************Alternate recipe**************************************** 
​
Spiced Orange Jelly {Not Sugar Free}

Ingredients: 
2 cups orange juice (about 5 medium oranges)
1/3 cup lemon juice (about 2 medium lemons)
2/3 cup water
1 package powdered pectin
2 tablespoons orange peel, finely chopped
1 teaspoon whole allspice
½ teaspoon whole cloves
4 sticks cinnamon, 2 inches long
3½ cups sugar (you can replace sugar: using 1  3/4 cups sugar and 1  3/4 cups of honey in this recipe) 
3 to 5  half pint glass preserving jars with lids and bands

Directions:
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.
To make jelly. Mix orange juice, lemon juice, and water in a large saucepan. Stir in pectin. Place orange peel, allspice, loves, and cinnamon sticks loosely in a clean white cloth; tie with a string and add to fruit mixture. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Add sugar, continue stirring, and heat again to a full rolling boil. Boil hard for 1 minute. Remove from heat. Remove spice bag and skim off foam quickly.
Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner 10 minutes or according to your altitude. 

Recipe Adapted from: NCHFP 

All Photos by: Diane Baker for Canning and Cooking at Home