Orange-honey jelly

4 cups

Ingredients

Quantity Ingredient
2 Oranges
2¼ cup Honey
½ cup White corn syrup
3 tablespoons Lemon juice
1 Pouch liquid pectin (3 oz)
OR
Half 6-ounce liquid pectin

Directions

To wrap, cover lid with a colorful piece of cloth tied with holiday ribbon.

1. Wash small canning jars, bands and lids in hot soapy water. Rinse.

Place jars, bands and lids in pot of water. Bring to boiling. Reduce heat. Keep simmering until ready to use.

2. Peel rind in long lengths from oranges with swivel-bladed peeler.

Squeeze juice from oranges: strain juice, adding additional juice if necessary to make ¾ cup. Stir together honey, corn syrup, lemon juice, orange juice and rind in large pot. Bring to full rolling boil over medium-high heat, stirring constantly. Quickly pour in pectin. Bring to full rolling boil; boil 1 minute, stirring constantly. Remove from heat. Remove rind with slotted spoon.

3. As soon as foam on top becomes a film, skim off film. Pour hot jelly into sterilized jars from Step 1, leaving ⅛-inch headspace.

Wipe jar rims and threads clean with damp cloth. Cover jars with hot lids; screw on bands firmly. Process in boiling water bath for 5 minutes. Cool on wire rack. Test for seals. Label, date and store in cool (60F), dark place for up to 1 year.

Nutrient value per tablespoon: 50 calories, 0 g protein, 0 g fat, 14 g carbohydrate, 6 mg sodium, 0 mg cholesterol. Exchanges: ¾ fruit.

from Family Circle 11/2/93 typed by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 10-21-94

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