Thursday, January 7, 2016

Winter Citrus Jelly

I enjoy making jam, but with the business of life, my pantry is pretty empty of canning jars right now!  Its not too late- this lovely jelly is perfect for winter canning.  It uses wonderful citrus which is in season and is simple to make.  It makes a wonderful sweet treat on your breakfast toast or even added into a salad vinaigrette or coupled with cream cheese-yum!

Winter Citrus Jelly

3 Lemons
5 Tangerines (large)
1 Box Pectin
4 1/2 Cups Sugar

Squeeze your lemons and tangerines to give 4 cups of juice.  Bring juice to boil over high heat in a large  saucepan, cover, reduce heat and simmer for 10 minutes, stirring occasionally.  Remove from heat and strain juice through a cheese cloth lined strainer (what  I do ) or you can use a jelly bag or so.  Pour strained liquid back into a clean saucepan and add pectin.  Return to full boil over high heat.  Reduce heat and boil gently for 1 minute- stirring constantly.  Add sugar and return to full boil and boil hard for 1 minute- stirring constantly.  Ladle juice mixture into hot prepared canning jars and process for 10 minutes, plus or minus according to your elevation if needed.    Allow to cool and enjoy!


  1. Citrus jelly sounds refreshing. What ways have you used it? Would this recipe work for canning? Thanks, Pat S

    1. Glad you like the jelly! It is really yummy on your morning toast, over a pancake or German Pancake, paired with cream cheese and crackers as an appetizer, or even use in a vinaigrette. I can this jelly - 10 minute processing time. It makes a small batch, about 5 pint jars worth. EnjoY!!


Related Posts Plugin for WordPress, Blogger...