Kitchen Jam

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ORANGE JUICE JELLY *

2 (6 oz.) cans frozen orange juice concentrate, thawed
2 1/2 c. water
4 1/2 c. sugar
1 pkg. powdered pectin

Directions:

• Thoroughly mix orange juice concentrate with water.
• Combine juice mixture and pectin in a large non-reactive saucepan.
• Stir constantly over high heat until bubbles form around edge.
• When bubbles form and can’t be stirred away, sdd sugar all at once.
• Bring to full rolling boil and boil hard 1 minute, stirring constantly.
• Remove from heat; skim off any foam that has formed.
• Fill sterilized jars leaving about 1/2 inch headspace. Put tops on jars and screw band on firmly.
• Process in boiling water bath 5 minutes (add 1 minute for over 5000 feet).

Makes 6 eight-ounce jars, approximately 6 cups of jam.

VARIATIONS:
Tangerine Jelly: substitute frozen tangerine juice concentrate for orange.
Pineapple Jelly: substitute frozen pineapple juice concentrate for orange.

* inspired by a recipe found at Cooks.com