Zesty Orange Citrus Spread (Printer-Friendly)

Bright citrus spread with fresh orange zest and juice, ideal for toast, desserts, or glazing cakes.

# What You'll Need:

→ Fruit

01 - 4 large oranges, preferably organic
02 - 1 lemon

→ Sweetener

03 - 3 cups granulated sugar

→ Gelling Agent

04 - 1 packet (1.75 oz) fruit pectin, such as Sure-Jell or similar

→ Liquid

05 - 1 cup water

# How to Make It:

01 - Wash the oranges and lemon thoroughly. Using a fine grater or zester, remove the zest from 2 oranges, avoiding the bitter white pith.
02 - Juice all 4 oranges and the lemon, straining to remove seeds and excess pulp. Reserve about 2 cups of juice.
03 - In a large saucepan, mix the orange juice, lemon juice, orange zest, and water.
04 - Sprinkle the fruit pectin evenly over the juice mixture and stir to blend thoroughly.
05 - Heat the mixture over medium heat, stirring constantly until it reaches a gentle boil.
06 - Add the sugar all at once and stir continuously until fully dissolved.
07 - Increase heat and bring to a full rolling boil. Boil hard for 1 to 2 minutes while stirring nonstop.
08 - Take the saucepan off the heat and skim off any foam from the surface using a clean spoon.
09 - Pour the hot jelly into sterilized jars, leaving a 1/4-inch headspace. Seal immediately.
10 - Process jars in a boiling water bath for 10 minutes for long-term storage. Allow jars to cool without disturbance.

# Expert Advice:

01 -
  • It tastes like fresh oranges, not like store bought marmalade, with a clean zing that wakes up your morning toast.
  • You only need a handful of ingredients and one pot, so theres no fuss or fancy equipment required.
  • The color alone makes you smile, a glowing amber that catches the light on your shelf.
02 -
  • Do not skip the zesting step, those oils carry the soul of the orange and without them the jelly tastes flat and one dimensional.
  • Stir constantly during the boil or the sugar can scorch on the bottom and give everything a burnt edge you cant fix.
  • If your jelly doesnt set after cooling, you can reheat it with a bit more pectin, but its easier to get it right the first time by timing the boil carefully.
03 -
  • Use a candy thermometer if you have one, the jelly is ready when it hits 220 degrees Fahrenheit and that takes the guesswork out of timing.
  • Sterilize your jars by running them through the dishwasher or boiling them for ten minutes, clean jars mean your jelly stays fresh and safe for months.
  • If you dont have a canning funnel, fold a piece of parchment into a cone to guide the jelly into the jars without making a sticky mess everywhere.

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