Looking for a tangy toast spread that doesn’t have peels or rind?
This spiced orange jelly canning recipe is for you.
Unlike traditional orange marmalade, this spread is very smooth and soft. But the spices give it the kick you’d expect from marmalade.
You’ll love it!
How to Make & Can Spiced Orange Jelly in a Water Bath Canner
This recipe comes from the National Center for Home Food Preservation. It’s a particular favorite of mine for the combination of citrus and spice.
Equipment Needed
- Juicer
- Small square of cheesecloth
- Stainless steel saucepan
- Small saucepan
- Water canner with lid
- Six half-pint jars (for a full batch)
- Jar lifter
- Lid lifter
- Canning funnel
- Ladle
Ingredients
- 5 oranges
- 2 lemons
- 2/3 cup water
- 1 package powdered pectin
- 1 teaspoon allspice berry (not powdered)
- ½ teaspoon whole cloves (not powdered)
- 4 cinnamon sticks
- 3½ cups sugar
Prep Time
15 minutes
Cook Time
10 minutes
Canning Time
5 minutes
Step 1: Choose Your Fruit
This recipe starts with fresh, whole oranges and lemons. You’ll use almost every part of the fruit (including orange peels!), so you can’t use commercially made juices.
That’s a perk to me, as it means I can avoid excess sugar and food coloring and make the most natural jelly possible.
Choose 5 oranges that are ripe and heavily scented. The skins should feel firm to the touch, but the fruit should also have a little yield when you squeeze it.
Very firm oranges may have too-thick skin and very little juice.
You’ll need 2 regular lemons for this recipe. These lemons should also be heavily scented and slightly yielding when you squeeze them.
Step 2: Squeeze Your Fruit
Since we’re using a bit of orange peel in this recipe, you’ll need to wash the fruit. Rinse each orange under a stream of warm water.
Using a juicer, squeeze your oranges and gather 2 cups of juice. If you’re a tiny bit short, you can supplement with boiled water.
Ideally, however, you’ll have enough from your very ripe 5 oranges. Set aside the peel from one orange for a later step.
Using that same juicer, collect 1/3 cup of lemon juice. If you’re a little short, you can supplement with commercially canned lemon juice.
You need this much lemon to give the jelly enough acidity to stay shelf-stable in the jars, so don’t skimp.
Step 3: Prepare Jars and Lids
Jelly comes together quickly, and you won’t have time to step away from the pot to get your jars ready. Prepare them now, and you’ll thank yourself later.
You’ll need 6 half-pint jars for a full batch of this recipe. Examine all of them carefully, and don’t use anything that’s cracked or chipped.
Wash your jars, put them in your canner, and fill the canner with water. Let the jars simmer while you make your jelly.
Put your lids in a saucepan and cover them with warm water. Put the pan over low heat and let the lids warm until you need them.
Step 4: Create a Spice Bag
This jelly has no solids at all, but it gets its zest from spices. For this recipe, you’ll make something like a teabag to hold all of the flavorings.
Start by cutting your reserved orange peel into small pieces. You’ll need about 2 tablespoons of this substance.
You’ll also need 1 teaspoon of whole allspice berries, ½ teaspoon of whole cloves, and 4 sticks of cinnamon.
Notice that you’ll need full spices for this recipe. Powdered versions won’t stay inside a spice bag.
Put all of these ingredients in a small piece of cheesecloth and knot the top so nothing falls out. You can use a bit of string instead of a knot, if that’s easier.
Step 5: Measure Sugar
You’ll add sugar all at once to the liquid as it cooks. Measuring this early ensures that you’re ready to put it in the pot when it’s time.
Place 3½ cups of sugar in a bowl and keep it next to the stove.
Step 6: Add Pectin to Juice and Spice Bag
Pour your juice into your stainless steel saucepan, and add 2/3 cup water. Stir in the full package of powdered pectin.
Drop your spice bag into the pot.
With the heat on high, bring the liquid to a full boil. It should be bubbling so fast and hard that it doesn’t stop boiling when you stir it.
Step 7: Add Sugar
Add all of your pre-measured sugar to the liquid and stir it until it comes to a boil once more. The sugar will melt, and you’ll have a thick and clear liquid again.
Step 8: Boil Hard
Keep stirring constantly, and boil it hard for a full minute. Once again, this means the substance is bubbling so hard and fast that it doesn’t stop boiling when you stir it.
Step 9: Remove the Spice Bag and Test the Jelly
Once your minute has passed, take the pan off the heat and fish out your spice bag. You can discard this bag, as you won’t need it anymore.
A gel test at this step ensures that your jelly is perfectly set up and ready for the jars. It just takes a second.
Dip a cold spoon into the jelly and hold it up to the light. A few drops should stick to the spoon instead of sliding right off.
Alternately, you can dip a cold spoon in the jelly and then run your finger down the middle. If the two sides don’t meet again within a second or two, it passes.
If the jelly isn’t quite ready yet, put the pan back on the heat and cook it for another minute. Test it again before you move to the next step.
Step 10: Fill Jars
Remove your warm jars from the canner with your jar lifter. Place them on a cutting board, and place your canning funnel in one jar.
Dip your ladle into the hot jelly, and fill your jar. Leave ¼ inch headspace for the jelly to expand as it heats.
Repeat this process until all of your jars are filled. If you have extra, pop it into a bowl and eat it within the next day or so. Resist the temptation to dump more in your jars.
Overfilling them could make the lids fail.
Step 11: Apply Lids and Rings
Hot jelly is surprisingly thick and sticky. Chances are, some has splashed onto the edge of your jars. If you leave it there, your lids won’t stick properly.
Dampen a paper towel and wipe the edge of each jar. Then, use your lid lifter to remove the lids from the hot water. Put one lid on each jar, and screw it down until it’s finger-tight.
Step 12: Process Jars
Use your jar lifter to place your filled jars in the canner. Ensure they’re covered by at least an inch of water, and that water should be boiling.
Put the lid on the canner, and process your jars for 5 minutes. Adjust for your elevation as needed.
Step 13: Let Jars Cool
After processing, turn off the heat and remove the lid from the canner. Leave the jars submerged in the canner for 5 minutes.
With your jar lifter, remove the jars from the canner and place them on a cutting board.
Let them rest completely undisturbed for 24 hours and allow the contents to stabilize.
Step 14: Test Lids
After 24 hours, remove the rings from your jars. Press on the center of your lids and listen closely. If they pop or click, they didn’t seal properly.
You’re not required to throw this jelly out, but you should either freeze the jar immediately or eat the contents within a few days.
Write the date on the lids of your jars, and place them in your storage area. I use my basement for this.
How Long Does Spiced Orange Jelly Last?
The USDA says foods preserved in a water canner should be eaten within about a year. Writing the date on the lid of each jar ensures that you know when they’re about to expire.
This jelly is so tasty that you’ll eat very quickly!
Ideas for Using Spiced Orange Jelly
Spiced orange jelly is delicious and really easy to use. These are a few of my favorite ways to eat it:
- Add a layer of jelly to buttered toast.
- Top cheesecake with a layer of orange jelly.
- Mix orange jelly with olive oil for a quick salad dressing.
- Combine orange jelly with vegetable oil for an easy chicken glaze.
- Drizzle jelly on roasted squash or cauliflower.
- Add spiced orange jelly to stir-fry dishes.
- Add jelly to cream cheese for a delicious dip for crackers.
- Use jelly to spice up baked brie cheese.
Equipment
Ingredients
- 5 oranges
- 2 lemons
- 2/3 cup water
- 1 package powdered pectin
- 1 teaspoon whole allspice berries
- ½ teaspoon whole cloves
- 4 cinnamon sticks
- 3½ cups sugar
Instructions
Choose Your Fruit
- Select 5 ripe, heavily scented oranges with firm yet slightly yielding skins.
- Use 2 regular lemons that are also aromatic and slightly soft.
- This recipe uses nearly every part of the fruit—including the peels—so avoid commercially made juices.
Squeeze Your Fruit
- Wash the oranges under a stream of warm water.
- Using a juicer, extract 2 cups of orange juice. If a little short, supplement with boiled water. Reserve the peel from one orange for later use.
- Juice the lemons to yield 1/3 cup of lemon juice (supplement with canned lemon juice only if necessary).
Prepare Jars and Lids
- Inspect 6 half-pint jars for chips or cracks, then wash them thoroughly.
- Place the jars in your water bath canner, fill with water, cover with the lid, and heat over medium until needed.
- Warm the lids in a small saucepan over low heat.
Create a Spice Bag
- Finely chop the reserved orange peel until you have about 2 tablespoons.
- Combine with 1 teaspoon whole allspice berries, ½ teaspoon whole cloves, and 4 cinnamon sticks.
- Place these spices in a small piece of cheesecloth and tie securely with string.
Measure Sugar
- Pre-measure 3½ cups of sugar and set aside in a bowl near the stove for quick access.
Add Pectin to Juice and Spice Bag
- Pour the freshly squeezed juice into a stainless steel saucepan and add 2/3 cup water.
- Stir in the package of powdered pectin and drop in the prepared spice bag.
- Bring the mixture to a full, vigorous boil over high heat.
Add Sugar
- Once boiling, add the pre-measured sugar all at once.
- Stir until the sugar dissolves and the liquid returns to a vigorous boil.
Boil Hard
- Continue stirring constantly and maintain a hard boil for 1 full minute. The liquid should bubble so rapidly that stirring doesn’t reduce the boil.
Remove the Spice Bag and Test the Jelly
- Remove the pan from the heat and fish out the spice bag, discarding it.
- Perform a gel test by dipping a cold spoon into the jelly and holding it up to the light; drops should cling rather than run off. Alternatively, run your finger down a cold spoon dipped in the jelly—if the two sides don’t meet within a second or two, the jelly is ready.
- If the jelly isn’t set, return it to the heat and boil for another minute, then test again.
Fill Jars
- Using a jar lifter, remove the warm jars from the canner and set them on a cutting board.
- Insert a canning funnel into each jar and ladle the hot jelly in, leaving ¼ inch of headspace for expansion.
- If extra jelly remains, reserve it for immediate use.
Apply Lids and Rings
- Wipe the rims of each jar with a damp paper towel to remove any sticky residue.
- Remove the lids from the warming pan with the lid lifter, place one on each jar, and secure with rings until finger-tight.
Process Jars
- Place the filled jars in the water bath canner, ensuring they are covered by at least one inch of boiling water.
- Cover the canner with its lid and process for 5 minutes, adjusting for elevation as needed.
Let Jars Cool
- Turn off the heat and remove the canner lid.
- Leave the jars in the canner for 5 minutes, then carefully remove them with the jar lifter and place them on a cutting board.
- Let the jars cool undisturbed for 24 hours to allow the contents to stabilize.
Test Lids
- After 24 hours, remove the rings from each jar.
- Press the center of each lid with your finger; if the lids do not depress or make any clicking noise, they are properly sealed.
- Write the date on each jar, then store them in a cool, dark area (a basement works well).
Notes
- Storage: Foods preserved in a water bath canner should be consumed within about a year.
- Versatility: Use this spiced orange jelly as a spread on toast, a topping for cheesecake, a component in salad dressings, a glaze for chicken, a drizzle over roasted vegetables, in stir-fry dishes, mixed with cream cheese for a dip, or as a complement to baked brie.
