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 Vintage Recipe ClippingORANGE 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.

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2 Responses to Orange Juice Jelly Recipe – Vintage Clipping

Published 22 July, 2009 in 12:18 am

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.

Published 7 September, 2010 in 10:49 am

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 !

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