Description
Bright, citrusy orange juice meets smooth vanilla in this homemade jelly that tastes just like a classic orange-and-cream treat. Perfect for toast, pancakes, or gifting.
Ingredients
Scale
- 4 cups freshly squeezed orange juice
- 4 cups sugar
- 2 vanilla beans, split and scraped
Instructions
- Sterilize jars and lids by boiling them for 10 minutes, then let them dry on a clean towel.
- In a large pot, combine the orange juice and sugar, stirring until the sugar begins to dissolve.
- Split vanilla beans lengthwise, scrape out seeds, and add both seeds and pods to the pot.
- Bring mixture to a boil over medium-high heat, stirring often to prevent sticking.
- Continue cooking for 25–30 minutes until mixture thickens to jelly consistency.
- Test readiness by placing a spoonful on a chilled plate; if it wrinkles when pushed, it’s done.
- Remove vanilla pods, then ladle hot jelly into sterilized jars, leaving 1/4-inch headspace.
- Seal jars and process in a boiling water bath for 10 minutes, or refrigerate for short-term use.
Notes
Store sealed jars in a cool, dark place for up to 1 year. Opened jars should be refrigerated and used within 3 weeks. Try serving with cream cheese on bagels or as a cake filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American