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!






2 comments:

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

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    Replies
    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!!

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