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.

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).

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.

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.

Pre-measure 3½ cups of sugar and set aside in a bowl near the stove for quick access.

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.

Once boiling, add the pre-measured sugar all at once.

Stir until the sugar dissolves and the liquid returns to a vigorous boil.

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 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.

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.

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.

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.

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.

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).