9 delicious recipes for you to test right now

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Orange jelly will win you over with a lot of aroma and flavor. It is a great option to enjoy with bread, toast, cakes and even with savory dishes. Its preparation doesn’t take many ingredients and will perfume your kitchen, that is, it’s worth trying! Check out the best jelly recipes with the fruit:

1. Simple orange jelly

Ingredients

• 6 oranges
• 1 cup sugar

Directions

1. Remove the peel, seeds and white parts of the oranges;
2. Cut the pulp into medium pieces and place in the pan;
3. Add the sugar and turn on high heat;
4. Stir until mixture begins to reduce and becomes thicker;
5. Turn off heat and allow to cool;
6. Pour into a sterilized glass jar, store in the refrigerator for up to 30 days and you’re done!

2. Orange jelly without sugar

Ingredients

• 8 pear oranges
• ½ cup of xylitol

Directions

1. Remove the peels, seeds and white parts from the oranges;
2. Cut the pulp into smaller pieces and transfer to the pan;
3. Add the xylitol, mix and cook over low heat, stirring occasionally every 3 minutes;
4. After about 10 minutes, test the consistency and see if it is at stringy point, which is when the last drop of the jelly falls like a thread;
5. Turn off the fire, transfer to a baking dish, and wait to cool at room temperature;
6. Now just enjoy!

3. Orange jelly with lemon

Ingredients

• 12 oranges
• 1 lemon
• 1 ½ cup of sugar
• 200 ml water

Directions

1. Wash the oranges well, cut them in half and remove the seeds;
2. Squeeze the juice from all the oranges and the lemon;
3. Pour in the water in the juicer so as not to waste any pulp;
4. For a smooth jelly, strain and use only the juice. If you want something with more texture, skip this step;
5. In the saucepan put the juice, sugar, mix and turn on high heat;
6. Wait for the jelly to thicken and lower the fire. Stir from time to time;
7. When the jelly begins to unstick from the pan, after about 45 to 50 minutes, turn off the heat and let it cool;
8. Place the jelly in a glass jar and store in the refrigerator. After opening the jar, consume within 14 days.

4. Orange jelly with lemon peel

Ingredients

• 5 oranges
• Peel of 1 lemon
• 1 liter water
• 800 g sugar

Directions

1. Wash the oranges and cut each one into 4 parts;
2. Remove the peels and reserve only the peel of one orange;
3. With the knife, remove also the seeds and the white parts of the buds;
4. Chop the buds into medium pieces and set aside;
5. Cut the orange and lemon peel into very small pieces and set aside;
6. In saucepan, place chopped buds, water and cook for about 1 hour over low heat;
7. Add the sugar, the chopped peels, and mix well until the sugar is dissolved;
8. Cook for another 50 minutes over low heat;
9. Turn off heat and with a skimmer, remove excess foam;
10. Allow to cool, pour into a glass jar and enjoy!

5. Orange and apple jelly

Ingredients

• 3 bay oranges
• 1 apple
• 270 g sugar
• 1/2 lemon

Directions

1. Remove the peel, seeds and white parts from the oranges. Then, cut the pulp into smaller pieces and set aside;
2. Also remove the peel and middle of the apple with seeds, then cut into cubes;
3. Place in saucepan the orange, apple, and sugar, mix, and cook over medium heat, stirring occasionally;
4. When the jelly is thickened and the apple softer, turn off the fire;
5. Process contents of pot using a hand mixer;
6. Turn heat back on and gradually skim off excess foam;
7. Squeeze juice from lemon, mix and taste. If you need to balance the acidity, add ½ lemon more. Keep mixing the jam every now and then;
8. Turn off the heat when the jelly is quite consistent and with the bubbles that take time to rise;
9. Pour the hot jelly into the container in which it will be stored;
10. Wait for it to cool and it is ready!

6. Orange jelly with apricot

Ingredients

• 2 cups apricots
• 2 cups water
• 2 squeezed oranges
• 1 cup sugar

Directions

1. Soak the apricots in water overnight in the refrigerator;
2. Squeeze the juice of the oranges in a saucepan, passing through a sieve;
3. Add the apricots with the water and sugar;
4. Bring the saucepan to high heat and wait for it to boil. This process takes about 15 minutes;
5. With a spoon, carefully remove the foam that has formed;
6. Turn off the heat and process the jelly with a hand mixer or in a blender;
7. Turn the heat back on and stir occasionally for 5 minutes;
8. Turn off the heat and wait to cool;
9. Distribute in sterilized glass jars, remove air bubbles with a spatula and you’re done!

7. Orange jelly with cloves

Ingredients

• 6 ripe oranges
• Juice of 1 lemon
• 1 cup of sugar
• 3 cloves

Directions

1. Peel 2 oranges. Set aside;
2. Cut oranges in half and remove seeds;
3. Squeeze the juice from the oranges into a saucepan;
4. With a spoon, scoop out the pulp from the squeezed oranges;
5. Add the lemon, sugar, and cloves, and mix;
6. Turn on medium heat and wait for it to come to a boil. Stir occasionally;
7. When you pass a spatula and notice that the jelly loosens from the pan, turn off the heat;
8. Wait for it to cool and taste.

8. Orange jelly with pepper

Ingredients

• 15 oranges
• 4 seedless red bell peppers
• 20 tablespoons of sugar

Directions

1. Place the oranges in a large pressure cooker;
2. Tuck the peppers between the oranges;
3. Pour in water until covered, cover and turn on heat;
4. When pot starts to sizzle, turn off heat and let the pressure come off;
5. Remove the oranges and peppers from the pan and reserve 1 cup of the cooking water;
6. When the oranges have cooled, cut them open and remove only the pulp, removing the seeds, peels and white parts. Reserve the peel of 4 oranges;
7. Cut the pulp into smaller pieces. Chop the peels and peppers into thin strips;
8. In a blender, grind only the pulp of the oranges and peppers with 1 cup of the reserved cooking water. If necessary, do this process in 2 steps;
9. Pour contents of blender into saucepan. Turn on medium heat;
10. Add sugar, chopped peels and mix;
11. When the jelly begins to rise, lower the fire;
12. Cook for 60 minutes to reduce well. If you want it softer, you can turn it off earlier;
13. When cool, place in a jar and store in the refrigerator.

9. Jelly from various types of oranges

Ingredients

• 4 pineapples
• 500 ml natural orange juice
• Boiling water
• 50 ml apple cider vinegar
• 420 g crystal sugar
• 20 g freeze-dried pectin

Directions

1. Remove the peel of 2 oranges with a sharp knife so as not to catch the white part. Make circular movements to make it easier. If you do not want, it is not necessary to use the peel in the jelly;
2. Peel the other 2 oranges. Then remove the seeds and separate the segments from the 4 oranges, without taking the white part. Set aside;
3. Cut the reserved peel into very thin slices;
4. Place the peels in a small saucepan and cover with boiling water. Let boil for a few minutes, strain and set aside;
5. In a larger saucepan, place the sliced buds, orange juice, vinegar and 400 grams of the sugar. Mix and cook over medium heat, stirring occasionally;
6. After 30 minutes, remove the foam with a skimmer;
7. Add the boiled peel to the larger pot and allow to cook;
8. Mix the remaining sugar with the pectin, lower the fire and pour into the pan little by little and always stirring;
9. To know the correct point, put the jelly on the back of a spoon. If you run your finger over it and the parts do not come together again, it is at the right point;
10. After this test, wait for it to come to a boil again and get large bubbles. Turn off the fire;
11. Taste or bottle.

Having such a tasty jam on hand will make your routine more practical and tasty. And to expand on the flavors, try these strawberry jam recipes as well.