This is a recipe clipping from a magazine, date is unknown but I’d guess 1950s or 1960s judging from the graphics on the back side. The recipe is typed below as-is.
Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.
ORANGE JUICE JELLY
Yield: About 6 six-ounce glasses.
1 box Sure-Jell
2 cups water
3/4 cup (6-ounce can) concentrated Birds Eye Orange Juice
3 1/2 cups (1 1/2 lbs.) sugar
Measure Sure-Jell and water into large saucepan; mix well. Place over high heat, bring to a full rolling boil; boil hard 1 minute, stirring constantly. Reduce heat to low. Add orange juice, sugar. Stir until both are completely dissolved. (Do not boil.) Remove from heat, skim, pour quickly into glasses. Paraffin.
Thanks so much for this recipe. I used to make it years ago but lost my recipe. I also used to make a grape jam from Welch’s Grape Juice that was also wonderful.
This recipe was from 1955 ! I was so happy to see it .Cant wait to make it .My mum use to mix the jelly with butter and stuff the under skin of a duck! The best orange duck anyone ever had.Marmalade doest work for this .Have been searching for years for this recipe.I am going to make this Christmas eve for memories/renewed for my 9 sibs who are also grandparents now.Follow the recipe for raosted duck only add this to the under skin.The skin comes to a beautiful brown crisp melt in your mouth succulent bird.Thankyou ever so much for posting this beaty!Phenominal sight !