More Great Recipes: Canning | Jelly | Organic

Eli's Citrus Jelly

User Avatar
Member since 2014
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

Serves 6 | Prep Time 30 | Cook Time 45

Why I Love This Recipe

I was born into the citrus industry. My grandparents owned orange groves; my mother planted her own small grove at our house; my stepmother even works for Florida’s Natural Orange Juice. However, not one time in my adult life did I ever consider having my own citrus trees. When my husband and I first looked at our house, while real estate shopping, we noticed the orange and lemon tree, and we were both passe’ about it. He grew up in Ohio, and the only thing he knew about citrus was buying pretty, shiny oranges at the supermarket. I, on the other hand, saw the trees and literally, thought, “hmmm…cool.”

It wasn’t until our first fall/winter in the house, when the fruit ripened and our boys got excited, that I even began considering the possibilities of having my own supply of fresh citrus. As the fruit ripened, it was convenient to send the kids out to pick an orange to zest for a recipe, and it became a game for the boys to take a bowl or bucket into the backyard and see how many oranges they could pick for juice. Now that we’ve had the fruit trees for a few years, I find myself relying on the fruit and planning recipes around the crop.

As the fruit ripened and there was so much that the boys were drinking orange juice at every meal, I decided that it was time to make jelly. The original idea was to make lemon jelly. Eli, my 5 year old, had other plans. He picked all of the navel oranges left on the tree and proceeded to juice the lemons, oranges, and even a couple of red grapefruit he found in the fruit bowl. When all was said and done, Eli had "taken over" and I had made several jars of “citrus” jelly.

Ingredients You'll Need

32 oz. citrus juice (he used a mix of lemon, navel orange, and red grapefruit)
4 ½ c. sugar
1 ¾ oz. powdered fruit pectin


Sterilize jars and lids in boiling water for 5-10 minutes.

In a soup pot, combine juice and pectin. Bring to a boil over high heat, stirring constantly. Once boiling, add sugar and return to a simmer, stirring constantly. Boil for 1 minute. Remove from heat and skim off any foam using a metal spoon.

Pour jelly into hot, sterilized jars, filling to ½ inch from the top. Wipe the rims of the jars with a moist paper towel to remove any jelly. Top with lids and rings.

Place the jars in the bottom of a large stockpot or canning pot. Cover with water. Bring to a boil over high heat. Boil (process) for 5 minutes. Remove the jars with jar tongs and place onto a towel covered surface. Allow jars to cool. As the jars cool, the lids will pop as they seal. Once the jars are cool, press each lid to be sure that the seal is tight.

Questions, Comments & Reviews

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Hi, I'm BakeBot!

Got cooking questions? I've got answers!

For a customized chat, select response style: Home Cook, Pro Cook, or Adventurous (with a side of sass)

I can also help modify any recipe on BakeSpace.

Ask away!
Want to create a recipe? Try our BakeBot AI Recipe Maker!