Pineapple Orange Jelly

Marisa is a writer, teacher, and blogger at Food in Jars. She lives in Philadelphia and creates a wide variety of yummy eats to put up in jars from her small kitchen there.

Here’s what Marisa says about Pineapple Orange Jelly: “This jelly is a hit with lovers of tropical fruit. If you have a juicer, try making the pineapple juice at home. If not, seek out the good stuff from your local high-end market and skip the kind that comes sealed into a can.”

Servings cups

Ingredients

3 cups fresh pineapple juice strained
1½ cups freshly squeezed orange juice strained
½ cup freshly squeezed lemon juice strained
1 tablespoon calcium water see step #1
1 cup white grape juice concentrate
1½ Tablespoons Pomona’s Pectin

Instructions

Before you begin, prepare calcium water.
To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.
Extra calcium water should be stored in the refrigerator for future use.
Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
Combine the pineapple juice, orange juice, lemon juice, and calcium water in a large, non-reactive pan. Set over high heat and bring to a boil.
Cook at a hard boil for 5 to 6 minutes.
Stir the pectin powder into the juice concentrate. Add the concentrate-pectin mixture to the boiling juice and stir vigorously.
Bring the juice back to a boil and cook for an additional 2 to 3 minutes. Remove the pan from the heat.
Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.

Notes

Naturally Sweet Food in Jars by Marisa McClellan is a lovely cookbook containing 100 lower-sweetener preserve recipes made with coconut sugar, maple syrup, maple sugar, agave, fruit juice concentrates, and dried fruits as sweeteners. Some recipes are for jams or jellies that use Pomona’s Pectin; many are for other types of preserves — glazes, shrubs, pickles, sauces, chutneys — that don’t require any pectin. This book is a wonderful opportunity to broaden your preserving repertoire.