Creamsicle Jelly

10:49 PM Posted In , , , Edit This 3 Comments »
This turned out delicious, but a bit on the thin side. It set more when refrigerated.

Creamsicle Jelly

8 cups fresh orange juice
4 tsp calcium water
2 cups sugar
10 tsp Pomona pectin
1 Tbsp + 1 tsp vanilla extract
2 cups additional sugar (or to taste)

Bring OJ and calcium water to a boil. While heating, whisk pectin into 2 cups sugar, very well. When juice is boiling, whisk in pectin sugar mixture. Continue whisking continually and boil for 1-2 minutes. Add vanilla. Whisk in additional sugar, if desired, up to three cups, to desired taste. I used 2 cups. Cook until sugar is dissolved. Skim foam.

Pour into prepared jars and do a ten minute boiling water bath. If you are not familiar with proper canning procedures, go learn how to do it right.  I like this tutorial.

This recipe yielded 5-6 pints.

3 comments:

challmeyeralways said...

MMMmmmmm!!!!!

Rebecca Berman said...

What is Calcium water - is there a brand name or what do i need to look for?

MommaofMany said...

Pomona pectin is a different type of pectin than usual. It allows you to make big batches of jam, using far less sugar than normal (or even none at all). The calcium, which you mix with water, is included with the Pomona pectin. This recipe won't work with regular pectin as the amount of sugar is way too low.

The proportions of the original recipe are:

4 cups freshly squeezed orange juice
4 cups sugar
2 vanilla beans, split and scraped
Pat of butter
1 box pectin

The method is here: http://kellisretrokitchenarts.wordpress.com/2012/05/13/dreamsicle-creamsicle-or-push-up-jelly/