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Orange Jelly {Sugar Free}

10/19/2015

1 Comment

 
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​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

1 Comment
Katie B. link
10/19/2015 04:13:09 pm

I am so excited that this isn't a marmalade. I haven't had orange jelly since I was a kid -- it's something my grandma used to make, but I don't know anyone else who does. Well now, using your recipe, I'm going to make it myself. Thank you, thank you, thank you!

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© Copyright 2019, Canning and Cooking at Home.
All images & content are copyright protected. While I love it when you share, please do not use my images on your own site/page without prior permission.  If you want to publish any of my images, please email me and ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words and link back to this website and the recipe.

  • Home
  • Diane's Blog
  • Canning 101
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pickling
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • Asian Inspired Recipes
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • The Apple Cart
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Freezer to SlowCooker
      • Soups
      • Summer Grillin' Guide
  • Work with/Contact Me
  • Recipes Via Email
  • Give Aways
  • Privacy Policy